Over the last Christmas we spent some time in Margaret River. We tried a Macadamia Nut pesto in one of the Olive Oil factories. And I really liked the idea.
This is my version. You will need bread, that is for sure. Haven’t tried with pasta yet but might work well.
*I couldn’t control my hand with the Olive Oil, maybe too much.
- A small jar of Sundried Tomatoes.
- 100gr. Macadamia Nuts.
- Parmesan Cheese.
- A bunch of fresh Basil and Rocket.
- Juice of half lemon.
- 1 Garlic clove.
- Extra Virgin Olive oil.
Simple. All ingredients together in a food chopper. Mix well. Season and add more olive oil if required.
Preserve in a jar with a film of olive oil on top. It last 2-3 days in the fridge.