• Top Chef Recipes
  • Recipe Finder
  • Meal Planner
  • Meal Plans
  • What’s in season in December?

  • Seasonal and Local
  • Food Security
  • Animal Welfare
  • Fair Trade
  • Grow Your Own
  • Organic Food
  • Composting
  • Sustainable Fish

  • Business Food Waste
  • Food Waste Fast Facts
  • Education Tools
  • Animal Welfare
  • Composting
  • Fair Trade
  • Food Security
  • Grow Your Own
  • Organic Food
  • Seasonal and Local
  • Sustainable Fish
  • Household Food Waste
  • Reduce waste with composting & worm farms
  • Most Wasted Foods
  • National Leftovers Day
  • Portion Planning

  • The Campaign
  • Our Community
  • About DoSomething!
  • Partners & Contributors
  • Sign up to FoodWise
  • Recipe Room  »  Vegan Macadamia Basil Pesto


    • 1 cup macadamia nuts, toasted
    • 2 cups fresh basil, stems removed
    • 2 garlic cloves
    • 1/2 to 1 lemon, juiced
    • 1/8 cup Cockatoo Grove Olive Oil
    • 1 tsp salt
    • Freshly ground pepper to taste

    Vegan Macadamia Pesto

    Maca Basil Pesto thumbnail

    This vegan macadamia basil pesto is incredibly fragrant, laden with rich and fruity olive oil, fresh basil, and toasted macadamias.


    Gently toast your Macadamia nuts in a frying pan, or in the oven under the grill. Then place nuts, basil, garlic and lemon juice in a food processor, adding oil a bit at a time and blend until creamy.

    Add salt and pepper to taste, and more lemon juice if required (start with half a lemon’s juice).

    Serve with crusty Turkish bread or warm pita slices for a seriously delicious appetiser; spread on dough and top with sliced tomatoes and roquette to make a pizza; or toss through some freshly cooked pasta for a hearty main meal.

    Submitted by
    CERES Fair Food

    Tips and Tricks

    • Growing your own basil can be one of the most efficient, cost effective and waste-avoiding ways to supply your kitchen with fresh herbs. Simply cut off what you need as you need it and you won’t be left with half a bunch at the end of your meal.

    • Nuts that are roasted have more flavor, keep longer, and can always be used in recipes that call for nuts, roasted or otherwise. Spread them in a single layer on a sheet pan, bake in a 350 degree oven for 15 minutes, or until golden brown and fragrant.

    • Lemons can be stored at room temperature in your fruit bowl for up to a week – after this time, lemons will begin to dry out and lose their moisture.

    Vegan Macadamia Basil Pesto was successfully added to your meal planner

     or  Back to recipe

    This recipe is already in your Meal Planner!

     or  Back to recipe