* 250g (9oz) Spaghetti
* 1 /3 cup Macadamias Basil Pesto
* 75g–100g (2.5oz–3.5oz) semi-Dried Tomatoes
* Salt and cracked Pepper
* 20 g Chopped Toasted Macadamias for garnish
* '''Pesto:'''
* 2 cups Basil leaves tightly packed
* 1 cup unsalted Macadamias
* 3 Cloves Garlic, peeled
* 125mL (4 fl oz) Olive oil
* 65g (2.5oz) freshly Grated Parmesan
* 1/2 a teaspoon of Sea salt

===Method===
* '''Method Pesto:'''
* Wash and dry Basil leaves. Put into Food processor or Blender with Macadamias and Garlic. Process until well combined, scraping down sides.
* Add Parmesan and Salt, process again, slowly drizzle in Oil (keeping machine running) until smooth. Store in an airtight jar or plastic container – a film of Olive oil over top will Help Preserve.
* Store in Fridge.
* '''Method Pasta:'''
* Cook Spaghetti and drain, reserving 2–3 tablespoons
* Pasta water.
* Mix Pesto with Pasta water then toss with Spaghetti until well combined.Toss through semi-Dried Tomatoes and taste for seasoning.
* Top with extra chopped Toasted Macadamia nuts and serve immediately.

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