Macadamia Nut Pesto Pasta

Michelle Davis

Macadamia nuts replace pine nuts in this dairy-free pesto, blending with fresh basil, garlic, lemon juice, and olive oil into a sauce with a slightly creamier body and a mild, buttery sweetness. The whole recipe comes together in about 20 minutes — just blend, toss with your pasta of choice, and adjust seasoning to taste. Nutritional yeast adds a savory, cheese-like note without any dairy.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 23

Total Time 43

Course Main Course

Cuisine Mediterranean

Servings bowls

Calories 981 kcal

Equipment

Large pot (at least 5 quarts)
Food processor or mortar and pestle
Rimmed baking sheet (or skillet for dry toasting)
Colander
Tongs
Microplane zester
Measuring cups and spoons
Chef’s knife and cutting board
Salad spinner or clean kitchen towels
Heatproof measuring cup or ladle (to reserve pasta water)

Ingredients

For the Pasta & Tomatoes:

4 quarts water for boiling pasta
2 tablespoons Kosher salt for well-seasoned pasta water
12 ounces dried pasta trofie, fusilli, or linguine preferred
1 tablespoon extra-virgin olive oil for blistering tomatoes (optional)
1 pint cherry tomatoes, halved optional; choose firm, ripe tomatoes for best flavor
¼ teaspoon red pepper flakes optional, for gentle heat

For the Macadamia Pesto:

1 cup raw, unsalted macadamia nuts high-quality, fresh nuts for best flavor; toast lightly
2 cloves garlic medium cloves; adjust to taste
1 teaspoon lemon zest preferably organic, finely zested
2 tablespoons fresh lemon juice freshly squeezed for brightness
3 cups fresh basil leaves, packed dry thoroughly; Genovese variety preferred
3 tablespoons nutritional yeast for savory depth (use OR vegan Parmesan, not both)
⅓ cup vegan Parmesan, finely grated optional alternative to nutritional yeast; choose a high-quality brand
½ teaspoon fine sea salt for the pesto base; adjust to taste
½ teaspoon freshly ground black pepper coarsely ground for aroma
½ cup extra-virgin olive oil fruity, peppery oil for best emulsion

To Finish:

1 cup reserved pasta cooking water you may not use it all
1 tablespoon vegan butter optional, for extra gloss and body
½ cup small basil leaves for garnish
2 tablespoons macadamia nuts, coarsely chopped for garnish
½ teaspoon additional lemon zest for finishing brightness
1 teaspoon extra-virgin olive oil optional drizzle for serving

Instructions

Toast the Macadamias: Preheat the oven to 325°F (163°C). Spread 1 cup macadamias on a rimmed baking sheet and toast for 8 minutes, until just pale-golden and fragrant—listen for a gentle crackle and look for lightly deepened edges. Cool 5 minutes. Alternative: Dry-toast in a skillet over medium heat for 5–6 minutes, shaking often.
Prep the Aromatics and Basil: Rinse and thoroughly dry 3 cups packed basil (a salad spinner is ideal). Peel 2 garlic cloves. Finely zest and juice 1 lemon (you’ll need 1 teaspoon zest and 2 tablespoons juice). Halve the cherry tomatoes if using. Chef’s cue: Ultra-dry basil yields a brighter green pesto with better emulsion.
Boil the Pasta: Bring 4 quarts water to a rolling boil (212°F/100°C). Add 2 tablespoons kosher salt, then 12 ounces pasta. Cook until al dente, about 10 minutes (check a minute early). Reserve 1 cup starchy water, then drain.
Optional: Blister the Tomatoes: While the pasta cooks, heat 1 tablespoon olive oil in a skillet over medium-high. Add tomatoes cut-side down with a pinch of salt and 1/4 teaspoon red pepper flakes. Cook 2–3 minutes until skins blister and tomatoes just slump; set aside.
Make the Pesto: In a food processor, combine toasted macadamias, garlic, lemon zest, and 1/2 teaspoon sea salt. Pulse 10–12 times to a coarse crumble—you should smell warm, nutty aroma. Add basil and 3 tablespoons nutritional yeast or 1/3 cup finely grated vegan Parmesan. With the machine running, stream in 1/2 cup olive oil and 2 tablespoons lemon juice until creamy yet spoonable, 30–45 seconds. Scrape bowl; season with 1/2 teaspoon black pepper and adjust salt or lemon to taste. No processor? Use a mortar and pestle: crush garlic and salt first, then nuts, then basil; pound in oil slowly for a silkier texture.
Emulsify with the Pasta: Return drained pasta to the warm pot over low heat (or off heat if your pot runs hot). Add about 1/2 cup pesto and 1/4 cup reserved water. Toss vigorously 60–90 seconds until glossy and evenly coated, adding more pesto and splashes of water until the sauce clings in a thin, satiny layer. Keep heat gentle—pesto should never sizzle. Swirl in 1 tablespoon vegan butter if using. Fold in blistered tomatoes and/or a handful of baby arugula if desired. Total time on heat here: about 2 minutes.
Plate: Twirl pasta into warm bowls using tongs, then garnish with small basil leaves, 2 tablespoons chopped macadamias, a whisper of extra lemon zest, a few cracks of black pepper, and a light olive oil drizzle. Serve immediately while aromatic oils are most expressive.

Notes

Michelle’s Tips:

Greener Pesto: Briefly blanch basil for 10 seconds in boiling water, then ice-bath and dry well; this slows oxidation for an even brighter green.
Nut Options: Substitute raw cashews or almonds; for nut-free, use hulled sunflower seeds.
Cheesy Depth: Nutritional yeast adds umami; for a sharper, grating-cheese vibe, use a quality vegan Parmesan—use one or the other, not both.
Gluten-Free: Pair the pesto with your favorite gluten-free pasta; chickpea or brown rice varieties work beautifully.
Texture Control: For a silkier sauce, add oil in a thin stream while processing; for a rustic pesto, pulse minimally and finish by hand with a spatula.
Season Boldly: Properly salted pasta water is crucial—the noodles should taste pleasantly seasoned before saucing.
Make it a Meal: Add sautéed zucchini ribbons, roasted asparagus tips, or seared oyster mushrooms.
Pesto yield is about 1 to 1 1/4 cups; you may have a little extra—perfect for drizzling over grilled vegetables or spreading on toasted sourdough.
Store pesto refrigerated for up to 3 days with a thin layer of olive oil on top to limit oxidation, or freeze for up to 2 months.

Serving Suggestions:

For a restaurant finish, twirl nests of pasta into each bowl, letting a little sauce pool around the edges. Scatter tiny basil leaves and chopped macadamias for crunch, then finish with microplaned lemon zest for a citrusy top note. The ideal bowl is a luminous emerald with a glossy sheen and wafts of basil, lemon, and warm nuttiness. Pair with a crisp, chilled glass of Sauvignon Blanc or sparkling water with lemon; add a peppery arugula salad on the side.

Culinary Context:

Pesto’s roots trace to Liguria, Italy—traditionally made with basil, pine nuts, and Parmigiano. Swapping in macadamias introduces a coastal-Pacific influence and a naturally creamy, dairy-free richness without sacrificing authenticity’s spirit: fresh herbs pounded with nuts, garlic, and oil. I fell for this combination after a market demo in late summer—the macadamias’ buttery profile amplified basil’s floral notes in a way that felt both classic and new.

Optional Advanced Instructions:

Make-Ahead: Toast nuts up to 5 days in advance. Pesto keeps 2–3 days refrigerated under a thin oil seal, or freeze in ice cube trays for easy weeknight portions.
Mortar-and-Pestle Method: For maximum aroma, pound garlic and salt to a paste, then nuts, then basil; drizzle oil slowly while pounding to form a glossy emulsion.
Beginner Shortcut: Pulse everything in a processor, then adjust with extra oil and a splash more lemon until the spoon leaves a faint trail.

Timing:

Prep Time: 20 minutes (0 hours 20 minutes)
Cook Time: 23 minutes (0 hours 23 minutes)
Total Time: 8 minutes to toast nuts at 325°F/163°C + 10 minutes to boil pasta + 3 minutes to blister tomatoes (optional but included) + 2 minutes to emulsify sauce with pasta.

Course & Cuisine:

Course: Dinner
Cuisine: Italian (Ligurian inspiration) with a Pacific twist from macadamias

Nutrition

Calories: 981kcalCarbohydrates: 78gProtein: 22gFat: 67gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 48gTrans Fat: 1gCholesterol: 6mgSodium: 4010mgPotassium: 794mgFiber: 9gSugar: 7gVitamin A: 1791IUVitamin C: 36mgCalcium: 238mgIron: 5mg

Keyword Basil Pesto, Dairy-Free, Macadamia Nut Pesto, Pasta, Vegan, Weeknight Dinner

Tried this recipe?