1 cup fresh Basil Leaves
3 tablespoons Macadamia Nut Bits
3 tablespoons grated Parmesan Cheese
3 Cloves Garlic
4 tablespoons Olive Oil
In a food processor, add basil leaves, macadamia nuts, parmesan cheese and garlic. Slowly add olive oil until a smooth paste is formed.
Marinate vegetables in olive oil, shoyu, salt, and garlic.
Boil pasta in water and drain.
Grill vegetables and cut to desired portions. In a large bowl, mix pasta, chopped grilled vegetables, and macadamia nut basil pesto sauce to taste.