Simply scrumptious sparkling green glorious gorgeousness – perfect with absolutely everything … gluten free pasta, meat, fish, vegetables, gluten free crackers … that’s all I can think of right now, but I would love to know what you like it with …
1 cup raw, unsalted macadamia nuts
3 cups fresh mint leaves
1/3 cup olive oil
1 teaspoon dried chilli flakes (optional)
1 teaspoon freshly ground black pepper
Juice of 1 medium lemon
Blend all ingredients to a fine paste. You may need to tweak the amount of olive oil depending on the texture you prefer.
Refrigerate after making and it will keep for about seven (7) days.
with love, Sarah
4 thoughts on “Mint & Macadamia Pesto”
This looks so simple and fresh, will be trying this out…
love it, chuckle chuckle just saw you ‘snoopy dancing’ !! 🙂
Lovely. I recently made a pesto using Thai sweet basil, toasted sunflower seeds and lime rind & juice. It was really refreshing.