Using a food processor, blend macadamia nuts, basil, garlic, lemon juice, sea salt, and pepper together until smooth, scraping down the sides as needed.
Continue blending and slowly drizzle in the olive oil from the top until everything is well blended.
Pan-Seared Salmon
Remove the fillets from the refrigerator 30 minutes prior to cooking.
Rinse the fillets under cold water and pat completely dry with paper towels. Make sure they're really dry or you won't get that nice crunchy crispy layer on the outside when you cook them.
Sprinkle both sides of the fillets with sea salt.
Melt butter or ghee in a large skillet over medium-high heat.
When the pan is hot, add the fillets and cook for approximately 4 minutes per side for fillets that are 3/4-inch thick. Adjust cooking time based on thickness of the fillets.
Remove to plates and top with macadamia nut pesto and a few basil leaves for garnish. Serve immediately.