macadamia and jalapeno pesto

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macadamia and jalapeno pesto


2 cloves garlic
½ cup macadamia nuts
2 cups packed fresh basil leaves
¼ cup olive oil
salt and pepper
cooking instructions
In a processor, chop garlic and nuts until fine. Add basil and pulse until chopped. Then add chilli sauce and olive oil and blend. Season with salt and pepper to taste. Refrigerate until ready to use.
1 ½ cups
advance preparation
Can be refrigerated up to 2 days in a covered container with a thin layer of olive oil on top. Freeze for longer storage.
2 cups coriander leaves can be substituted for basil or try a combination of both. ½ cup finely grated parmesan cheese can be added to the pesto as a final ingredient.
serving idea
Stir pesto into cooked vegetables, soups and rice dishes. Brush on grilled chicken breasts or fish fillets. Cover pizza base with pesto and add your favourite toppings. Spread on slices of grilled baguette rubbed with fresh garlic. Create a tasty sandwich using layers of cream cheese, pesto and rocket. Combine pesto with equal parts mayonnaise and plain yogurt for a raw vegetable dip or to sauce poached fish or chicken. Spoon on to bbq'ed meats, chicken and fish as a dressing.

Bush nuts add a creamy richness to this spicy pesto.