Spicy Mint Pesto
3 c. lightly packed fresh mint leaves
1 jalapeño, roughly chopped, seeds and ribs included
1/3 c. macadamia nuts
zest of 1 lime
juice of 2 limes
1/3 c. vegetable/canola/mild flavored oil
salt
Put the mint, chile, nuts, zest and lime juice in the FoPro and blitz until finely chopped. Scrape down the sides.
With the FoPro running, pour the oil in through the feed tube and blend until you have a thick, smooth sauce. Adjust the seasoning.
Tasty with cold udon noodles and a nice hot piece of seared fish (I used halibut).
Thursday Night Smackdown 
Fantastic!
I guess we could use any macadamia nuts (roasted, dehydrated…)? And also replace them by pine nuts. Cheaper but not as tasty.
savorique, i don’t think they were roasted. for a cheaper alternative, i think cashews would be good, too.
Mint is also lovely with pistachios and pecorino. Granted, probably not the taste you were going for here with the udon noodles (which sounds divine). I have never used macadamia nuts in a pesto sauce. Must try…
I am making the pesto this weekend to serve with lamb chops, thanks for the inspiration! – S
this is so amazing in so many ways. i’m a general lover of traditional pesto but with mint and some heat!?!?! Yeah, I’m all over it. Loooove.