Sicilian Macadamia and Tomato Pesto
Australian Macadamia Society
Pesto alla Trapanese
Andrea Ball
4
10 minutes
Italian
main course
The no-cook sauce comes together in the food processor in the time it takes to cook your pasta, making this the ultimate in effortless summer cooking. Be prepared for an explosion of summer fragrance when the cold sauce hits the hot pasta!
Ingredients
Macadamia Pangrattato
- 2 tbsp cold pressed macadamia oil
- 40 g macadamia nuts very finely chopped
- 1 cup fresh or panko breadcrumbs (60g)
- Pinch of salt flakes
Pesto
- 80 g macadamia nuts roughly chopped
- 2 cloves garlic roughly chopped
- 1 bunch basil leaves picked (about 50g)
- ½ bunch mint leaves picked (about 20g)
- ½ tsp dried chilli flakes
- 1 tsp salt flakes or ½ teaspoon fine salt to taste
- ½ cup cold pressed macadamia oil
- 2 punnets ripe cherry tomatoes halved, (500g)
- 60 g pecorino cheese finely grated
- Freshly ground black pepper
Pasta
- 400 g busiate or other short pasta
Directions
Macadamia Pangrattato
Heat the macadamia oil in a medium frypan, add the finely chopped macadamias and breadcrumbs. Season with a pinch of salt flakes. S
Stir over medium heat until golden and crisp – about 5 minutes for panko and 10 minutes for fresh breadcrumbs.
Set aside while you make the pesto and cook the pasta.
Pesto
Toast the roughly chopped macadamias in a frypan over low-medium heat, stirring every now and then so they don’t burn, until lightly golden – about 5 minutes.
Add the toasted macadamias and garlic to the bowl of your food processor and pulse until the macadamias are the size of large breadcrumbs.
Add the basil, mint, chilli and half the salt, then pulse until roughly chopped. While still pulsing, add half the olive oil in a slow stream until the mixture begins to form a pesto consistency.
Add the tomatoes and pecorino, then add the second half of the macadamia oil, pulsing just until the tomatoes are roughly chopped and the pesto still has some texture.
Transfer to a large bowl, taste and add the other half of the salt if needed and freshly ground black pepper to taste.
Meanwhile, cook your pasta in plenty of boiling salted water until just al dente.
To serve
Stir the pesto through the cooked pasta to coat generously, adding a ladleful or two of the cooking water to thin the sauce if needed.
Spoon into serving bowls, drizzle with a little macadamia oil, then scatter generously with the toasty macadamia pangrattato.
