This simple and flavor-packed pesto is made using the native Australian Macadamia nut. The delicious nut lends its rich crunch well to this Italian favorite.
The pesto is great served with fresh pasta, with roast lamb or simply spread on a fresh piece of bread.
Keep the pesto for up to a month in a sterilized, air-tight jar.
- 1/3 cup of raw macadamia nuts, cut into quarters
- A large bunch of young basil
- 1 garlic clove, chopped
- 3/4 cup parmigiano reggiano, freshly grated
- 1/4 lemon, juiced
- 1/4 cup of good quality extra virgin olive oil
- 1/4 tsp of sea salt
- Fresh spaghetti pasta
- A very sharp knife
- Chop the garlic along with the 1/3 of the basil leaves. Once roughly chopped add more basil leaves. Roughly chop some more and then add the rest of the basil and keeping chopping until the basil and garlic are very finely minced. You will have to chop and then scrape the bits that try to escape back for more chopping. So it will be something like chop, scrape, chop, scrape.
- Add half of the macadamia nuts to the basil and chop. Add the rest of the macadamias and then chop.
- Now add half of the grated parmegiano reggiano to the basil and chop. Add the rest of the parmegiano reggiano and chop.
- The ingredients should be so fine that you can mould them into a little block. The pesto can be kept like this until you need to use it.
- Transfer the pesto block to a bowl and refrigerate until you need it.
- Just before serving the pesto, add 2 Tbsp of olive oil and the lemon juice to it to moisten it. You can also reserve a little of the pasta water to moisten the pesto a little more.
- Boil the spaghetti in salted water until done. Drain then mix through with pesto and serve immediately.