Monday, January 12, 2015

Macadamia Pesto

Macadamia flowers
get
1 bunch basil 
2-3 cloves garlic
300g raw macadamia nuts
10 tbsp olive oil

all organic



do
Finely chop the basil with a large sharp knife and place in a large bowl.
Add the peeled and crushed garlic.
Grate the nuts with a medium grater. Mix under the other ingredients.
Stir in enough olive oil to make a smooth paste.
Flatten the surface of the pesto and dribble some oil on top.
Serve cool.


The pesto should have a light green colour. If it is dark green add more nuts. This will depend on the size of your bunch of basil. If it seems dry use more olive oil. If you like plenty of garlic, use more.

Serve with pasta or potatoes and a salad. It compliments noodles with tomato sauce very nicely.


 
Coriander pesto

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