Ingredients
2 cloves garlic
¼ tsp sea salt
4 tbsp macadamia nuts
2 cup fresh basil
1 cup spinach
2 ½ tbsp butter
6 tbsp pecorino cheese
4 tbsp olive oil
½ lemon, juiced
½ tbsp flour
½ cup half and half
pasta
½ cup pasta water
Tools
food processor
saucepan
pot
Directions
Step 1
Salt your water, bring it to a boil and cook your pasta al dente according to the directions. Reserve 1/2 cup of pasta water!
pasta
sea salt
½ cup pasta water
Step 2
Add garlic, salt, macadamia nuts, basil, spinach, butter, pecorino and olive oil to a food processor. Blend to your liking.
2 cloves garlic
¼ tsp sea salt
4 tbsp macadamia nuts
2 cup fresh basil
1 cup spinach
2 tbsp butter
6 tbsp pecorino cheese
4 tbsp olive oil
Step 3
Finish it off with some lemon juice, and there's your pesto.
¼ lemon, juiced
Step 4
In a saucepan, combine butter and flour to form a roux. Then add in half and half cream and whisk for a minute or two until it's thickened.
½ tbsp butter
½ tbsp flour
½ cup half and half
Step 5
Add in a few generous spoonfuls of your pesto, mix it all together until thoroughly combined. Mix in pasta water and lemon juice and there you have your creamy pesto sauce.
½ cup pasta water
¼ lemon, juiced
Step 6
Pour the pesto over the pasta and then garnish with grated pecorino and basil. Enjoy!
pasta
pecorino cheese
fresh basil
