Rocket & macadamia pesto
Elevate your dishes with our Rocket & Macadamia Pesto! This vibrant, nutty blend combines 6 cups of peppery arugula, fresh basil, rich macadamia nuts, zesty lemon juice, garlic, grated parmesan, and extra virgin olive oil to create a deliciously unique and versatile sauce. Perfect for pasta, salads, and more!
Cook time 0 min
Prep time 15 min
Ingredients:
6 cups arugula1 cup basil leaves
1/2 cup macadamia
2 garlic cloves
3/4 cup olive oil
3/4 cup grated parmesan cheese
1 tbsp lemon juice
Rocket & Macadamia Pesto is a delightful twist on the classic pesto recipe, merging the peppery flavors of arugula with the rich, buttery texture of macadamia nuts. This unique combination creates a vibrant and creamy pesto that pairs wonderfully with pasta, sandwiches, or as a dip. It's a versatile condiment that can elevate various dishes with its fresh and nutty profile.
Instructions:
- Wash the arugula and basil leaves thoroughly to remove any dirt or grit.
- Peel the garlic cloves.
- Place the macadamia nuts and garlic cloves into a food processor.
- Pulse a few times until coarsely chopped. This helps to break them down and combine evenly in the pesto.
- Add the arugula and basil leaves to the food processor.
- Pulse several times until the greens are finely chopped and well-combined with the nuts and garlic.
- Add the grated parmesan cheese to the mixture.
- Pour in the lemon juice to add a fresh, tangy flavor.
- Pulse a few more times to ensure everything is evenly mixed.
- With the food processor running on a low setting, slowly pour in the olive oil in a steady stream.
- Continue blending until the mixture reaches a smooth, pesto-like consistency. Stop and scrape down the sides as necessary to ensure all ingredients are well-combined.
- Taste the pesto and adjust seasoning if needed. You might want to add a pinch of salt or a bit more lemon juice based on your preference.
- Transfer the pesto to a clean jar or container.
- Store in the refrigerator if not using immediately; it should keep for up to a week.
- Serve with pasta, on sandwiches, as a dip, or any way you enjoy pesto!
Tips:
- Toasting the macadamia nuts lightly in a pan before using them can enhance their flavor and add a deeper nutty taste to the pesto.
- If the pesto is too thick, you can add a little more olive oil to reach your desired consistency.
- For a more intense flavor, add more garlic cloves to taste.
- You can store leftover pesto in an airtight container in the refrigerator for up to a week. Pour a layer of olive oil on top to preserve its freshness.
- For a dairy-free version, substitute the parmesan cheese with nutritional yeast.
- This pesto can also be frozen in ice cube trays for convenient portions. Once frozen, transfer the cubes to a freezer bag for up to 3 months.
In just a few simple steps, you can create this delicious Rocket & Macadamia Pesto, perfect for adding a burst of flavor to a variety of dishes. The marriage of arugula, basil, macadamia nuts, and parmesan cheese makes it a standout condiment that's sure to impress. Enjoy your homemade pesto and experiment with different ways to incorporate it into your meals!
Nutrition per serving
18 ServingsCalories 45kcal
Protein 1.52g
Carbohydrates 1.31g
Fiber 0.46g
Sugar 0.32g
Fat 14g
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