Pineapple Sage Pesto
This is a great ingredient to make when you have a lot of pineapple sage leaves
Yield: 3 1/2 Cup servings
Calories: 371kcal
Equipment
Materials
- 1/3 Cup Macadamia nuts - sub any other nut you want such as pine nuts or almonds
- 6 Cloves Garlic Peeled
- 1 Cup Pineapple Sage Leaves
- Zest of one Lime
- 1 Tablespoon Juice of 1/2 Lime
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/3 Cup Peanut Oil
- 1/4 Cup Grated Parmesan
Instructions
- Add the peeled garlic and the nuts to the bowl of a food processor. Pulse several times to begin to break them up.
- Add the Pineapple Sage leaves and pulse some more.
- Add the lime zest, lime juice, salt and pepper. Run the food processor until the mixture is fairly smooth, stopping occasionally to scrape down the sides. It will have some grain to it until we add some liquid.
- With the food processor running, slowly add the oil. Let it run until you have a nice, smooth product.
- Add the Parmesan cheese and pulse until it is incorporated.
- Use right away or keep refrigerated for up to four days. It freezes well if you want to keep it longer.
Video
Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.
Nutrition
Calories: 371kcal | Carbohydrates: 6g | Protein: 4g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Cholesterol: 7mg | Sodium: 535mg | Potassium: 119mg | Fiber: 2g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 126mg | Iron: 1mg