Makes 20 stuffed tomatoes
1 cup macadamia nuts
1 cup pine nuts
4-6 cloves garlic, or to taste
sea salt and ground pepper, to taste
2 cups fresh basil leaves
juice of 1 lemon (about 2 tbsp)
½ cup olive oil, separated
20 grape or small cherry tomatoes
Puree all ingredients except tomatoes with ¼ cup olive oil in food processor until smooth, adding additional olive oil in drizzle until creamy, scraping sides of processor as needed. Continue blending until no chunks of nuts are visible. Stuff grape or cherry tomatoes with pesto, removing pulp of tomatoes if desired. If tomatoes are large, they can be cut in half.
Variations: a white pesto can be prepared by leaving out the basil leaves. Also, spinach, cilantro or arugula can be used in place of the basil.