Island-Style Pesto

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.


  • 1/2 cup raw macadamia nuts, roughly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 1 to 3 Hawaiian chilis, minced
  • 1 tablespoon + 2 teaspoon shoyu
  • 1 teaspoon fish sauce (optional, but recommended)
  • 2 teaspoons sugar
  • 2 cups basil leaves
  • 2 teaspoons toasted sesame oil
  • 1/2 cup liquid coconut oil


Step 1

Toast macadamia nuts in a pan over medium heat until golden brown, about 8 minutes.

Step 2

Add warm macadamia nuts, ginger, garlic, and chilis to a food processor, and pulse until fine, scraping down the sides as needed.

Step 3

Add the remaining ingredients and pulse until well incorporated, scraping down sides as needed. Do not over blend.

Step 4

Serve immediately or store covered in the refrigerator for up to 5 days.