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