Basil Macadamia Pesto
The texture and richness of macadamias really adds to the flavour of this pesto. Use it to toss through pasta: spiral pasta is best because it catches all the pesto. Or as a topping for pizza or bruschetta or in these Eggplant & Buffalo Mozzarella Rolls. It’s also delicious stirred through minestrone or added to frittatas. The macadamias add a whole new dimension.
Inroduction
About this Recipe
By: Sheridan Rogers
The texture and richness of macadamias really adds to the flavour of this pesto. Use it to toss through pasta: spiral pasta is best because it catches all the pesto. Or as a topping for pizza or bruschetta or in these Eggplant & Buffalo Mozzarella Rolls. It’s also delicious stirred through minestrone or added to frittatas. The macadamias add a whole new dimension.
Ingredients
Makes 3/4 cup
- basil leaves, washed and dried, 2 cups tightly packed
- raw unsalted macadamias, 160g
- garlic, 3 cloves, peeled
- macadamia or olive oil, 125ml
- freshly grated parmesan, 65g
- salt, 1/4 teaspoon, or to taste
Wash and dry the leaves thoroughly. Put them in a food processor or blender with the macadamias and garlic and process until well combined, adding a little of the oil if it’s too dry. Scrape down sides and process again. Add the parmesan and salt, process again, then slowly drizzle in the oil, keeping the machine running. Process until smooth. Scrape pesto into a tightly sealed jar or plastic container until ready to use – a film of macadamia oil over the top will help to preserve it. Store in refrigerator.
Note: ideally it’s better to make pesto with a mortar and pestle as the basil leaves bruise when whizzed in a food processor.