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!
Cook time 0 min
Prep time 10 min
Ingredients:
1 cup spinach1 cup arugula
1/2 cup macadamia
2 garlic cloves
1/2 cup olive oil
3/4 cup grated parmesan cheese
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.
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 per serving
16 ServingsCalories 50kcal
Protein 1.59g
Carbohydrates 1.27g
Fiber 0.44g
Sugar 0.23g
Fat 12g
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