Macadamia Tomato Pesto Sauce

Macadamia Tomato Pesto Sauce is a welcome variation on typical basil pesto. Sun-dried tomatoes provide a uniquely sweet and tart flavor along with a beautiful pink hue. When serving, you can add a dollop of coriander pesto for a rich contrast of taste, though it is entirely optional. You may also experiment with other pestos to enjoy the distinctive flavor of macadamia and tomato.

Sun-dried tomatoes undergo a drying process that naturally evaporates moisture, thickening their skin to form a barrier against spoilage while concentrating their flavor. This process not only enhances the taste but also boosts their nutritional profile, packing in powerful antioxidants, lycopene, minerals, and vitamins. Health benefits include immune support from vitamin C, improved digestion, neutralization of free radicals, and enhanced capillary formation.

In this recipe, both macadamia nuts and sun-dried tomatoes are soaked—albeit for different durations—to achieve the desired texture. Macadamia nuts become soft and creamy after a 24-hour soak and are then blended into a smooth paste, creating an intricate mix of sweet, tart, and earthy flavors. The resulting light pink macadamia paste is beautifully accented by the addition of dried tomato and fresh coriander.

Print Recipe

Macadamia Tomato Paste Sauce

Sauce – Dadaji Fusion Recipes

By SS Shiva – Serves: Serves 3 to 4

Prep Time: 10 minutes – Cooking Time: N/A – Total Time: 10 minutes

Nutritional Benefits: Sun-dried tomatoes have a robust nutritional profile with powerful antioxidants including lycopene, minerals, and vitamins. They boost the immune system with vitamin C, aid digestion, and help fight free radicals. Macadamia nuts are highly nutritious, capable of lowering blood sugar levels, reducing diabetes risk, and offering heart-healthy benefits by lowering cholesterol and maintaining vascular elasticity. Additionally, macadamias provide healthy fats, fiber, and protein that can help control hunger, making them an excellent choice for weight management.

Ingredients

• 1 cup macadamia nuts, soaked in water for 24 hours
• 1/2 cup olive oil
• 1 lemon, juiced
• 1 tablespoon raw honey
• 2 tablespoons soy sauce
• 1 teaspoon mineral salt or any salt of choice
• 12 sprigs fresh coriander leaves
• 1 tablespoon roasted sesame oil
• 1 teaspoon balsamic grape vinegar
• 1/2 cup dried tomatoes, soaked in water for 4 hours
• Coriander pesto:
• 2 tablespoons coriander pesto

Instructions

1

Drain the water from the soaked macadamia nuts.

2

Add all the ingredients into a blender and blend until smooth.

3

Optional: Incorporate two tablespoons of coriander pesto between layers of macadamia paste.

4

Transfer the mixture into a serving dish or clear glass cup. Begin by spooning two tablespoons of macadamia paste, then add one and a half tablespoons of coriander pesto, and finish with a dollop of macadamia paste on top.

5

Garnish with dried tomatoes and chopped coriander leaves.

Nutrition

• 517.0 Calories
• 12.1g Carbohydrates
• 0.0mg Cholesterol
• 54.1g Fat
• 3.8g Fiber
• 3.7g Protein
• 8.1g Saturated fat
• 1039.0mg Sodium
• 7g Sugar
• 0.0g Trans fat

Notes

For more information on making coriander pesto, please check the provided link.