We found some incredibly fresh rocket at the produce market on Saturday so I felt to make some of my world-famous pesto! You can swap out any herb for this recipe, just make sure it’s super fresh.
1 bunch fresh rocket – about 2 loosely packed cups
¾ cup raw macadamia nuts
3 medium garlic cloves – about 1 tablespoon
¼ cup olive oil
1 teaspoon fresh cracked black pepper
In a medium saucepan, heat the oil with the garlic and macadamia nuts over a low heat. Watch it carefully and allow the nuts to brown lightly and the garlic to cook a little. We are not looking for any smoke! Steady and low for this one. It takes about 5-8 minutes, depending on the heat and saucepan.
Remove and allow to cool completely.
Using a stick blender and long container, gently blend all the ingredients to a smooth paste.
And that’s it!!
Serve with gluten free spaghetti or as the base for pizza. It’s really beautiful as a side with roasted vegetables or to brush on roasted mushrooms.
Store in a glass far in the fridge and it will last about 2 weeks. Yum yum yum x