Pesto I

Mince the garlic clove finely and chop the ginger into small pieces to ensure even distribution throughout the pesto.

Combine the packed cilantro, chopped macadamia nuts, grated Parmesan cheese, chopped scallions, minced garlic, and ginger in a food processor.

Pulse the mixture 8–10 times until the ingredients are coarsely combined but still retain some texture; avoid over-processing to maintain a rustic consistency.

Add the lemon juice and sesame oil, then pulse 2–3 more times to incorporate evenly.

Slowly drizzle in the macadamia nut oil while pulsing gently, adding it in stages until the pesto reaches a spreadable, sauce-like consistency.

Season with salt, then taste and adjust seasoning as needed for balance between the nutty, herbal, and citrus flavors.

Transfer the pesto to a clean bowl or jar and use immediately, or store in the refrigerator for up to one week.