INGREDIENTS:
1/2 cup macadamia nuts, lightly toasted
3 cloves garlic
1 1/2 cups cilantro leaves
1/2 cup goat cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 jalapeno peppers, seeded and roughly chopped
4 tablespoons extra virgin olive oil
2 tablespoons lime juice
400 g pasta, cooked
parmesan cheese
1 box cherry tomatoes, cut in half
DIRECTIONS:
Combine all the ingredients for pesto sauce in a food processor, except olive oil and lime juice.
Pulse to a rough paste, then pulse in olive oil and limejuice.
Toss with cooked and cooled pasta and Parmesan.
Fold in cherry tomatoes, scatter some over the top and serve!
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