Macadamia nuts help make this pesto extra creamy. They are a rich source of healthy mono-unsaturated fats, which are good for heart health. I have made this pesto using a mortar and pestle as it creates a chunky texture, but you can use a food processor to make it a speedier process.
Makes: approx. 200g jar
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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.
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