Chestnut Pasta and Paradise Pesto

I have already posted about how to make chestnut pasta, so if you are interested in making your own go here. This post is more about what I topped it with last night... Macadamia Nut Pesto, or as I like to call it: Paradise Pesto.

Chestnut Pasta Drying

Paradise Pesto is very easy to make and keeps well in the refrigerator. You will need a food processor for this, or at least if you want to make it in an hour.

Macadamia Nut Pesto A.K.A. Paradise Pesto

1# of raw macadamia nuts *
2 large bunches of Italian Basil
1/2 bunch of flat leaf parsley
10-15 cloves of garlic (depending how much garlic flavor you like)
1/2 pound of freshly grated Parmesan
a pinch of crushed red pepper
Juice of one lemon
Olive Oil (about 1/2 cup)
Salt and Pepper to taste

*If you cannot find raw macadamia nuts, it is OK to use roasted, but omit the toasting of the nuts and do not add salt until you have tasted it.

In a dry frying pan, toast the nuts until they are just golden, remove from heat and allow them to cool.

In a food processor Place everything but the olive oil. Pulse a few times, then run the machine while you are pouring olive oil in. Check for texture, if it is very dry, you may add more oil. Taste and add seasonings if you think it needs some. Uses: Pour over pasta and toss, make bruschetta, make pesto rolls, put under the skin of a chicken before roasting, use as a condiment on sandwiches, pour over cream cheese for a dip, use as a sauce on pizza or just stick a spoon in it every once in a while!