Rocket and macadamia pesto dip
Discover the perfect blend of flavors with this Rocket and Macadamia Pesto Dip. Made with fresh arugula, crunchy macadamias, parsley, parmesan cheese, garlic, and a kick of red chili peppers, all brought together with rich olive oil. Ideal for dipping or spreading, this gourmet pesto dip is both zesty and creamy, making it a versatile addition to any meal or snack.
- 13 Mar 2025
- Cook time 0 min
- Prep time 10 min
- 8 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 66 grams |
| Energy | |
| Calories 210kcal | 10% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 2.00g | 5% |
| Sugar 1.49g | 1% |
| Fat | |
| Fat 27g | 31% |
| Saturated 6g | 19% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 13mg | 2% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.68mg | 4% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 24mg | 28% |
| Vitamin E 0.33mg | 2% |
| Vitamin K 130ug | 108% |
| Minerals | |
| Calcium, Ca 170mg | 13% |
| Copper, Cu 0.14mg | 16% |
| Iron, Fe 1.22mg | 11% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 140mg | 12% |
| Potassium, K 190mg | 6% |
| Selenium, Se 8ug | 14% |
| Sodium, Na 340mg | 22% |
| Zinc, Zn 1.03mg | 9% |
| Water | |
| Water 24g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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