Warm a small skillet over medium–high heat (no oil needed). Add the macadamias and toast until lightly golden, shaking the pan often. Transfer immediately to a plate to cool.

Add all ingredients except the olive oil to a food processor or blender. Pulse until everything is finely chopped.

With the machine running, slowly drizzle in the olive oil. Continue blending until you reach your preferred texture, adding a splash more oil or water if needed to loosen.

Blend everything together until smooth and creamy.

If too oily, using a tea strainer and pour the pesto into the strainer, using a spoon to press down on the pesto and drain excess oil.