Rocket and Macadamia Pesto Recipe

by Danielle Minnebo April 5, 2018

Rocket and Macadamia Pesto Recipe

By: Danielle Minnebo

Macadamia nuts help make this pesto extra creamy. They are a rich source of healthy mono-unsaturated fats, which are good for heart health.

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Servings

200g

Prep time

Cook time

Recipe

Ingredients

½ cup macadamia nuts
1 garlic clove, crushed
½ tsp coarse sea salt
60g baby rocket
2 tbsp extra-virgin olive oil
Zest 1 lemon
1 tbsp lemon juice

Method

Add macadamia nuts, garlic and sea salt to mortar and pestle. Pound gently until macadamias are broken down into coarse crumble. Gradually add rocket and olive oil, continuing to pound. Add lemon zest and juice, check seasoning and add a further pinch of sea salt if needed.
This pesto will keep in a sealed jar in the fridge for up to 7 days.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: eatwell, gluten-free, vegetarian

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.