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Creamy basil pesto, macadamia & cashew
For a bowl
A pesto with no cheese and no pine nuts, yet of an unexpected roundness: macadamia melts into a buttery cream, cashew purée wraps it in velvet, and basil keeps its bright freshness. Over pasta, raw courgette, a slice of bread or a bowl of grains — it transforms everything it touches.
Ingredients
- 1 large bunch of fresh basil (≈ 50 g of leaves)
- 60 g macadamia nuts (raw if possible)
- 2 tbsp cashew purée
- 1 small garlic clove
- 4 to 6 tbsp first-pressed olive oil
- 1 pinch of fleur de sel, a turn of the pepper mill
- Optional: a little spring water to loosen, a dash of lemon
Method
By mortar for tradition, by small blender for speed. I begin by crushing the garlic with the fleur de sel, then add the basil leaves and macadamia nuts, and reduce to a paste. I fold in the cashew purée, then the olive oil in a thin stream until a smooth, coating cream. A turn of the pepper mill, I taste, I adjust the salt and oil. If needed, a spoon of spring water loosens the texture.
The softness of macadamia
Macadamia is the most tender of nuts: rich in monounsaturated fats, it melts into a naturally buttery cream, without bitterness. Cashew purée adds the silky binding that replaces cheese, and basil brings its vivid freshness. A pesto that nourishes deeply while staying light on the palate.