Macadamia Tomato Pesto Sauce

Macadamia Tomato Pesto Sauce is a welcome variation to the typical basil pesto sauce. Sun-dried tomatoes are the special ingredient that delivers a sweet and tart flavor to your pesto and a beautiful pink hue. While serving, in the glass, I add some coriander pesto to give a rich contrast of taste, which is optional. But, of course, you can also use any other pesto and enjoy the flavor of macadamia and tomato.

Sun-dried tomatoes are taken through a drying process that naturally evaporates the moisture. This thickens the skin, making it a barrier that prevents microorganisms from spoiling the fleshy inside and concentrates the tomato flavor making tomatoes last longer and tastier. In addition, the molecules of the tomato flavor are more potent than in fresh tomatoes. 

Sun-dried tomatoes have a robust nutritional profile with powerful antioxidants such as lycopene, minerals, and vitamins. Some of their health benefits include boosting your immune system thanks to vitamin C, improving the digestive process, fighting off free radicals and helps build more capillaries.

We will be soaking both macadamia nuts and sun-dried tomatoes, albeit differently, for this recipe. Macadamia nuts become soft and creamy when soaked for twenty-four hours and blended until smooth. You get an intricate mix of sweet, tart, and earthy flavors with dried tomato and fresh coriander. This soft macadamia paste takes on a beautiful light pink hue of dried tomato. Like the Norwegian golden goat cheese, a mix of fresh coriander gives it a slightly brown tinge. This is easy, quick to make, and yields a delicious light spread or dip.

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