Rocket and macadamia pesto dip
Rocket and macadamia pesto dip is a flavorful alternative to traditional pesto, featuring peppery arugula, creamy macadamia nuts, and a hint of heat from fresh chili peppers. This vibrant dip works well as a spread or a companion for crackers, bread, or vegetables.
Cook time 0 min
Prep time 10 min
Ingredients:
2 cups arugula1 cup macadamia
1 cup fresh parsley
1.50 cups grated parmesan cheese
2 garlic cloves
2 red hot chili peppers
1/4 cup olive oil
Rocket and macadamia pesto dip is a delicious and nutritious spin on classic pesto. This vibrant dip combines the peppery flavor of arugula, creamy macadamias, fresh parsley, and a kick of heat from red hot chili peppers. It's perfect for dipping or as a spread on your favorite sandwiches and wraps.
Instructions:
- Wash and dry the arugula and parsley thoroughly.
- Grate the Parmesan cheese if not already grated.
- Peel the garlic cloves.
- Chop the red hot chili peppers, removing seeds if you prefer less heat.
- In a food processor, add the macadamia nuts. Pulse until they are roughly chopped.
- Add the arugula, parsley, and garlic cloves to the food processor. Process until the mixture is finely chopped and well combined.
- Add the grated Parmesan cheese and chopped red hot chili peppers to the food processor. Pulse until the mixture is thoroughly mixed.
- With the food processor running, slowly drizzle in the olive oil. Process until the pesto reaches a smooth and creamy consistency. You might need to scrape down the sides of the bowl occasionally to ensure everything is well blended.
- Taste the pesto dip and adjust salt if necessary. Remember, Parmesan cheese is salty, so you may not need to add any extra salt.
- Transfer the pesto dip to a serving bowl. You can serve it immediately or refrigerate it for up to a week.
- Serve as a dip with fresh bread, crackers, or vegetable sticks.
- Use as a spread on sandwiches or wraps.
- Toss with pasta or use as a topping for grilled meats or vegetables for a unique flavor twist.
This Rocket and macadamia pesto dip is not only flavorful but also versatile. Serve it at your next gathering, or enjoy it as a savory treat for yourself. With its rich combination of textures and flavors, this dip is sure to be a crowd-pleaser.
Rocket and macadamia pesto dip FAQ:
Store leftover pesto dip in an airtight container in the refrigerator for up to one week. To prevent browning, you can drizzle a thin layer of olive oil over the surface before sealing.
Yes, you can substitute macadamia nuts with other nuts such as pine nuts, walnuts, or cashews. Keep in mind that each nut may change the flavor slightly.
To reduce spiciness, remove the seeds from the red chili peppers before chopping. Alternatively, use fewer chili peppers or substitute with a milder pepper like bell pepper.
Pesto dip can be served chilled or at room temperature. If refrigerated, let it sit out for about 15-20 minutes before serving for optimal flavor.
Yes, you can freeze pesto dip in an airtight container for up to three months. For best results, freeze in small portions and thaw in the refrigerator when ready to use.
Tips:
- For a smoother dip, blend the ingredients in a food processor until you achieve your desired consistency.
- You can adjust the heat level by altering the amount of red hot chili peppers used.
- Store the pesto in an airtight container in the refrigerator for up to a week to maintain its freshness.
- To prevent the pesto from browning, drizzle a thin layer of olive oil on top before storing.
- Try using this dip as a pasta sauce or a topping for grilled meats and vegetables for an extra burst of flavor.
Nutrition per serving
8 ServingsCalories 210kcal
Protein 6g
Carbohydrates 6g
Fiber 2.00g
Sugar 1.49g
Fat 27g
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