Spinach, rocket and macadamia pesto
Indulge in the vibrant flavors of our Spinach, Rocket, and Macadamia Pesto! This fresh and nutty pesto combines nutrient-rich spinach and arugula with creamy macadamia nuts, zesty garlic, aromatic olive oil, and savory parmesan cheese. Perfect for pasta, sandwiches, or as a dip!
- 17 Apr 2025
- Cook time 0 min
- Prep time 10 min
- 16 Servings
- 6 Ingredients
This vibrant and flavorful spinach, rocket, and macadamia pesto is a perfect addition to your culinary arsenal. Combining the earthiness of spinach, the peppery zing of rocket, and the buttery richness of macadamia nuts, this pesto offers a unique twist on the classic recipe. Whether tossed with pasta, spread on sandwiches, or used as a dip, this versatile pesto will elevate your dishes to new heights.
Ingredients:
Instructions:
- Wash the spinach and arugula thoroughly and pat them dry with a clean kitchen towel or paper towel.
- Peel the garlic cloves.
- In a food processor or high-powered blender, add the spinach, arugula, macadamia nuts, and garlic cloves.
- Pulse a few times until the ingredients are roughly chopped and well combined.
- Add the grated parmesan cheese to the processor.
- Pulse again until the cheese is evenly distributed throughout the mixture.
- Slowly pour in the olive oil while the processor or blender is running.
- Continue blending until you achieve a smooth and creamy consistency. Depending on your preference, you can blend until it's very smooth or leave it slightly chunky for more texture.
- Taste the pesto and add salt and pepper if desired. Be cautious, as the parmesan adds a salty flavor to the pesto.
- Transfer the pesto to a jar or airtight container.
- Drizzle a thin layer of olive oil on top to help preserve its color and freshness.
- Store in the refrigerator for up to a week.
- Toss the pesto with your favorite pasta for a quick and easy meal.
- Spread it on sandwiches or wraps.
- Use it as a dip for vegetables or crackers.
- Add a spoonful to soups or stews for an extra burst of flavor.
Tips:
- Make sure to wash and dry the spinach and rocket thoroughly to avoid excess moisture, which can affect the consistency of the pesto.
- To enhance the flavor of the macadamia nuts, consider lightly toasting them before adding to the food processor.
- If the pesto is too thick, you can add a tablespoon of water or extra olive oil to achieve your desired consistency.
- For a dairy-free or vegan version, you can substitute the parmesan cheese with nutritional yeast or a vegan cheese alternative.
- Store any leftover pesto in an airtight container in the refrigerator for up to a week, or freeze in ice cube trays for longer storage.
Congratulations, you have successfully prepared spinach, rocket, and macadamia pesto! This delicious and nutritious sauce is now ready to enhance a variety of dishes with its rich flavors and creamy texture. Enjoy your homemade creation and feel free to experiment with different pairings to suit your taste.
| Nutrition Facts | |
|---|---|
| Serving Size | 20 grams |
| Energy | |
| Calories 50kcal | 3% |
| Protein | |
| Protein 1.59g | 1% |
| Carbohydrates | |
| Carbohydrates 1.27g | 0% |
| Fiber 0.44g | 1% |
| Sugar 0.23g | 0% |
| Fat | |
| Fat 12g | 14% |
| Saturated 2.19g | 7% |
| Cholesterol 3.26mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 3.26mg | 1% |
| Vitamin B1 0.04mg | 3% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.13mg | 1% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 4.04ug | 1% |
| Vitamin B12 0.05ug | 2% |
| Vitamin C 0.83mg | 1% |
| Vitamin E 0.09mg | 1% |
| Vitamin K 10ug | 9% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.03mg | 4% |
| Iron, Fe 0.19mg | 2% |
| Magnesium, Mg 9mg | 2% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 40mg | 1% |
| Selenium, Se 1.90ug | 3% |
| Sodium, Na 88mg | 6% |
| Zinc, Zn 0.24mg | 2% |
| Water | |
| Water 4.05g | - |
| * 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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