Spaghetti With Macadamia Pesto

March 22, 2012

Give pesto a delicious twist by using yummy macadamia nuts instead of pine nuts. This elegant pasta dish is ready in 15 minutes.

Serves 2


250g (1/2 pkt) spaghetti

100g (1/3 cup) macadamia basil pesto (see below)

75g – 100g semi-dried or fresh cherry tomatoes

Salt and freshly cracked pepper

100ml cream (optional)


2 cups basil leaves, tightly packed

160g (1 cup) unsalted macadamias

3 cloves garlic, peeled

125ml macadamia oil

65g freshly grated parmesan

½ tsp sea salt


1. Make the pesto first. Wash and dry the leaves thoroughly. Put them in a food processor or blender with the macadamias and garlic and process until well combined. Scrape down sides and process again. Add the cheese and salt, process again, then slowly drizzle in the oil, keeping the machine running. Process until smooth. Scrape pesto into a tightly sealed jar or plastic container until ready to use – a film of macadamia oil over the top will help to preserve it. Store in refrigerator.

2. Cook the spaghetti in plenty of rapidly boiling salted water. Drain pasta, reserving 2-3 tablespoons pasta water. Mix pesto with pasta water then toss with spaghetti until well combined. Add the cream for a smoother sauce. Toss through semi-dried tomatoes and taste for seasoning. Top with a few extra chopped toasted macadamias and serve immediately.

What’s your favourite pasta dish?

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