Basil and Macadamia pesto
Basil and Macadamia pesto
Total time: 10 mins
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This basil and macadamia pesto puts an Aussie twist on the Italian classic. Swapping out pine nuts for buttery macadamias creates a luxuriously smooth texture and bold, nutty flavour – perfect for tossing through pasta, spreading on sandwiches, or spooning over grilled vegetables.
With fragrant basil, real Parmigiano-Reggiano, and a touch of lemon to lift it, this homemade pesto is a flavour bomb you'll want to keep on hand year-round. Bonus: it freezes beautifully in small portions, so you’re never far from a quick and delicious meal.
Basil and Macadamia Pesto recipe
Basil and Macadamia Pesto recipe
Ingredients
Ingredients
2 cups fresh basil leaves (packed, ~60g)
1 clove garlic
⅓ cup macadamia nuts (lightly toasted, 50g)
40g Parmigiano-Reggiano (cut into small chunks)
½ cup extra virgin olive oil
1 tablespoon lemon juice
Salt to taste
Method
Method
Toast macadamias: Toast macadamias in a dry pan over medium heat for 4–5 minutes, stirring often, until lightly golden. Let cool.
Blend base: Add basil, garlic, toasted macadamias, and chunks of Parmigiano-Reggiano to a food processor or blender. Pulse until the mixture is finely chopped.
Add oil: With the motor running, slowly drizzle in olive oil until smooth and creamy.
Season: Add lemon juice if using, and season with salt to taste.
Store: Transfer to a jar and top with a layer of olive oil. Refrigerate for up to 1 week or freeze in portions.
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