Rocket and Macadamia Pesto
I was super keen to make this one for my friend Ann. So I have whipped up a batch, stuffed it in Afghani tea cups and handed it out. (living in Newtown can provide delightful trinkets). After today and her lovely appreciation – I just want to be more crafty all of the time!!!
This recipe is great to spread on toast, mix through pasta, sprinkle over roast veggies or with eggs. (Ann style)
Serves: 2
Prep: 15 min
Cook time: zilch
Ingredients:¾ cup of rocket chopped
¾ cup of baby spinach chopped
¾ cup of macadamia nuts chopped
¾ cup of parmesan grates
1 garlic clove
A few lugs of olive oil
It is easy to let the garlic over power this dish – so use a medium clove, not a big one. Raw garlic is very strong.
1. I used the flat of the knife to crush the macadamia nuts one by one before chopping them which was easy enough as they are a soft nut.
2. Combine the chopped spinach, rocket, garlic and grated parmesan with the chopped macadamias.
3. Blend for a minute. Personally I found that if you blend it a lot it can become quite creamy, so I like to stop at the half way point so there are some creamy elements but still the chunkier rustic home made elements too.
4. Add olive oil a few lugs at a time and stir. Basically the oil should moisten the mixture and hang it together, it doesn’t need to be swimming in it.
Comments (1)
OGOD AND IT WAS SO GOOD. xxx appreciati-Ann.