Mint & Macadamia Pesto


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.

*snoopy dance*

with love, Sarah

4 thoughts on “Mint & Macadamia Pesto

  1. Lovely. I recently made a pesto using Thai sweet basil, toasted sunflower seeds and lime rind & juice. It was really refreshing.

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