Spaghetti with Macadamia Pesto and Semi-dried Tomatoes

An interesting recipe using an unusual homemade pesto, spaghetti and sun-dried tomatoes.

Spaghetti with Macadamia Pesto and Semi-dried Tomatoes

Servings:	Serves 2
Calories per serving:	656
Ready in:	30 minutes
Prep. time:	15 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	20th December 2013

Best recipe review Wouldn't have thought of this 4/5 I usually use pine-nuts, macadamia nuts were just as good. Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

1. Method Pesto:
2. Wash and dry basil leaves. Put into food processor or blender with macadamias and garlic. Process until well combined, scraping down sides.
3. 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.
4. Store in fridge.
5. Method Pasta:
6. Cook spaghetti and drain, reserving 2–3 tablespoons
7. pasta water.
8. Mix pesto with pasta water then toss with spaghetti until well combined.Toss through semi-dried tomatoes and taste for seasoning.
9. Top with extra chopped toasted macadamia nuts and serve immediately.

Variations

Substitute olive oil for macadamia oil if available

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