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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.

Ingredients

  • 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.
  • Salt.
  • Extra Virgin Olive oil.

Preparation

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.

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