Macadamia Pesto - Posted by Hilaria

From Sunset magazine

In a blender or food processor, whirl 1 tablespoon lemon juice, 3 tablespoons olive oil, and 1/4 cup salted, roasted macadamia nuts until coarsely ground. Add 3 tablespoons grated parmesan cheese and 11/2 cups lightly packed rinsed and drained fresh basil leaves. Whirl until smooth, scraping container sides as needed. Add salt to taste. Makes about 1/2 cup.

Per tablespoon: 90 cal., 88% (79 cal.) from fat; 1.7 g protein; 8.8 g fat (1.5 g sat.); 1.8 g carbs (0.9 g fiber); 54 mg sodium; 1.5 mg cholesterol.

Serve with (suggestions from the group)
 

• We use pesto on spaghetti squash all the time. It's also great on shrimp, chicken breast meat, and grilled veggies. (from Susan Fein).

Add some garlic to the pesto when you make it, then slather on top of chargrilled red/yellow/orange capsicums or any other grilled vegetables. Add to chicken salad with mayonnaise and cheese. Anoint a hot grilled steak, even on top of a cheese omelet. Also try - mixing with cream cheese and filling celery sticks.( from Christina)