Basil Pesto

Tanya Eisenwasser

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A fresh take on pesto using macadamia nuts in place of pine nuts. No aged cheese and no lemon, so it skips two of the most common pesto triggers.

Prep 10 min

Cook 5 min

Serves 6

Gluten-freeDairy-freeVegan

Ingredients

• 1 cup fresh basil leaves, lightly packed
• 1/2 cup raw macadamia nuts
• 1/4 cup extra virgin olive oil, plus more to thin if needed
• 1 small clove garlic, peeled (optional)
• 1/4 teaspoon salt, plus more to taste
• 1 tablespoon fresh mint leaves (optional)

Instructions

Toast the Nuts

1. Add the macadamia nuts to a dry skillet over low heat.
2. Toast for 4-5 minutes, stirring often, until lightly golden and fragrant.
3. Remove from the heat and let cool completely. Toasting is optional but adds depth.

Prep the Basil

1. Gently wash the basil leaves in cold water.
2. Pat thoroughly dry with a clean kitchen towel or salad spinner. Wet leaves will dilute the pesto.

Blend

1. Add the cooled macadamia nuts to a food processor or high-speed blender. Pulse a few times to break them up.
2. Add the basil, garlic (if using), salt, and mint (if using).
3. Pulse a few times to begin chopping.
4. Stream in the olive oil and blend until you reach a thick, spoonable consistency. Scrape down the sides as needed.
5. Taste and adjust salt. Add more olive oil if you want it looser.

Serve

Toss with warm pasta, spread on flatbread, dollop on roasted cauliflower or other roasted vegetables, or stir into a no-tomato pasta sauce for extra herb flavor.

Tips & Substitutions

• Skip the garlic if it bothers you. Garlic can act as a histamine liberator for some people. The basil and macadamias carry the recipe well on their own.
• Swap the nuts if needed. Pecans or pistachios work in place of macadamias. Avoid pine nuts, which sit on the borderline for many people, and walnuts and cashews, which are commonly less well tolerated.
• No cheese needed. Traditional pesto uses aged parmesan, but aged cheeses are high in histamine. The macadamias add enough richness on their own.
• No lemon needed. Skipping the lemon avoids citrus, which can be a trigger for some people. The fresh basil and good olive oil carry the flavor.
• Use a food processor for best texture. A high-speed blender works too, but you may need to add the oil first and stop to scrape down the sides more often.

Why This Works

Fresh basil. Typically well tolerated when very fresh, and the heart of any pesto. Tolerance for individual herbs varies, so go by how you feel.

Macadamia nuts. Often better tolerated than many other nuts, though individual responses vary. They are also creamy and mild, which makes them a natural stand-in for pine nuts.

Extra virgin olive oil. Commonly tolerated and provides the richness that aged cheese would normally bring.

No aged cheese. Aged cheeses like parmesan are high in histamine because of how they are made. Leaving them out keeps the recipe friendly for most people with histamine intolerance.

No lemon juice. Most pesto recipes call for citrus to brighten the flavor, but it can be a trigger for some people. Fresh basil and good olive oil do the job here.

Garlic (optional). Can act as a histamine liberator or general trigger for some people. It is listed as optional for that reason.

Storage

Best used fresh the day you make it. It will keep in a sealed jar in the refrigerator for up to 2 days, with a thin layer of olive oil poured on top to slow oxidation. For longer storage, freeze in small portions (an ice cube tray works well) for up to 2 months. Histamine buildup is a lower risk with herb sauces than with meat or fish dishes, but sensitive people may still react to leftovers. If that is you, freeze any extra portions the same day you make it.

Not sure if an ingredient is safe? Histamine Tracker includes a database of 1,000+ foods with histamine ratings to help you cook with confidence.