Buttery toasted macadamia nuts, hot Hawaiian chilis, umami shoyu and spicy ginger help re-write the classic pesto into this addictive and distinctly Hawaiian sauce.
Toast macadamia nuts in a pan over medium heat until golden brown, about 8 minutes.
Add warm macadamia nuts, ginger, garlic, and chilis to a food processor, and pulse until fine, scraping down the sides as needed.
Add the remaining ingredients and pulse until well incorporated, scraping down sides as needed. Do not over blend.
Serve immediately or store covered in the refrigerator for up to 5 days.