• 1 cup fresh basil leaves
  • 1/3 cup toasted unsalted macadamia nuts, roughly chopped
  • 1 clove garlic, chopped
  • 1/2 cup semi-dried tomatoes, chopped
  • 1/4 cup macadamia nut oil
  • 3/4 cup grated Parmesan
  • Olives to serve
  • Lavash or Turkish bread to serve


  1. Using a food processor, blend basil, macadamia nuts, garlic and semi-dried tomatoes until finely chopped. Add Parmesan and scrape mixture away from sides.
  2. With processor running, pour in oil in a thin stream, process mixture until well combined.
  3. Serve macadamia dip with lavash or Turkish bread strips and olives. Garnish with extra chopped macadamia nuts if desired.

Dip can be made a day ahead and kept refrigerated in an airtight container.