Island-Style Pesto

Ingredients

• 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

Preparation

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.