2 cups fresh basil leaves
2 garlic cloves, peeled
1 3.5-ounce jar macadamia nuts
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
Dash white pepper
1/2 cup olive oil
1 pound fettuccine, cooked al dente
Cook fettuccine, according to instructions. (About 8 to 10 minutes.)
Combine basil leaves, cloves, macadamia nuts, Parmesan cheese, salt and pepper in a food processor or blender. Blend until almost smooth.
With the machine running, gradually add olive oil in a steady stream until blended.
Remove and stir in dried cranberries. Toss pesto with hot fettuccine and serve.