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macadamia nut pesto in bowl with sliced bread

Vegan pesto with Macadamia Nuts

Course: Appetizer, Sauce
Cuisine: American
Keyword: pistachio pesto, vegan pesto
Prep Time: 5 minutes
Servings: 4
Calories: 251kcal
Author: Cindy Rainey
Macadamia nut pesto is perfect for a cheesy vegan pesto! This pesto is vegan, nutty, and lower oil than some but with all of the pesto flavor you'd expect! Perfect for pasta or dips. You will love the flavor and texture the macadamia nuts lend to this pesto!
Print Recipe


  • food processor or high-speed blender


  • 2 cups fresh basil leaves heaping
  • ½ cup macadamia nuts salted, see notes
  • 1 clove garlic
  • teaspoons lemon juice
  • 1 Tablespoon nutritional yeast
  • ¼ cup extra virgin olive oil


  • To a small food processor add the two (heaping) cups fresh basil leaves, macadamia nuts, garlic clove, lemon juice, and nutritional yeast.
    Drizzle olive oil on top.
  • Following the directions on your food processor, process until the desired consistency is acheived. I like it a little chunkier for dips and for coating large pasta and more liquidy for coating thin pasta. See notes.


If your macadamia nuts are unsalted, then you will want to add in some salt to taste.
I like the ground macadamia nuts to be a little chunkier for dips and for coating large pasta like corkscrew. If I am tossing with small pasta like thin spaghetti, add up to a Tablespoon more oil and process a little longer to make your pesto smoother and the nuts finer.


Calories: 251kcal | Carbohydrates: 4g | Protein: 3g | Fat: 26g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 140mg | Fiber: 2g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg