This is meant to be tossed with pasta, but the pesto can be served over grilled or roasted fish, or rolled inside chicken cutlets. Macadamia and cilantro have an affinity for one another, although this can also be made with basil.
- 1 ½ cups roughly chopped cilantro
- ½ cup chopped, toasted macadamia nuts
- 2 cloves garlic, roughly chopped
- 3-4 tablespoons olive oil
- 2-3 tablespoons freshly grated parmesan cheese
- 12 ounces linguini
- 2 tablespoons olive oil
- 1 ½ pounds shrimp, peeled and deveined
- ½ cup dry white wine
- salt and pepper to taste
Place cilantro, nuts and garlic in a food processor and pulse until finely chopped. Gradually add the olive oil. (Or use a molcajete to make the pesto.) Add the parmesan cheese.
Cook and drain the linguini, saving some of the cooking water to loosen sauce if desired.
Heat the olive oil in a large sauté pan, add the shrimp and cook until just turning pink. Add the wine and cook until reduced in half. Toss in the linguini and pesto. Add some of the pasta cooking water if necessary. Taste and season with salt and pepper. Makes 4 servings.
Mexican macadamia nuts: culinary gold