1 cup fresh mint leaves
1/3 cup Italian Parsley leaves
1/4 cup chopped unsalted macadamia nuts
1/2 tsp. minced red jalapeño chile
1 Tbs. lemon juice
1/2 Tbs. lime juice
1/4 cup peanut oil
1. To make Pesto: Puree mint, parsley, macadamia nuts and jalapeno in food processor until smooth. Add lemon and lime juices and peanut oil, and process until creamy. Transfer to small bowl, and set aside.
2. To make Tofu: Preheat grill to medium. Combine peanut and sesame oils and use to moisten tofu on both sides. Place tofu on grill for 1 to 2 minutes per side, depending on thickness, until cooked to your preference.
3. Transfer to serving plate, and top each tofu slice with 1 Tbs. pesto; serve remaining pesto on side.
Recipe from Better Nutrition Magazine Spring 2010, substituted ahi steaks for tofu.