Macadamia Nut Pesto

Macadamia Pesto

3 cups of fresh basil (no stems) firmly packed

3 cloves crushed garlic

3/4 cup freshly grated parmesan cheese (Optional)

1/2 cup Melrose Macadamia Oil

1/4 cup Melrose Macadamia Spread

Method

Puree the basil, garlic, parmesan cheese, Melrose Macadamia Oil and Melrose Macadamia nut Spread in a food processor until well combined.

The end result should be a uniform paste. To store, fill this into sterilised jars and keep refrigerated, best used with 10 days.

The pesto makes a speedy pasta sauce. Simply toss pesto in with the hot drained pasta, allow about 1/4 cup of pesto per serve. Or for other great recipe ideas using Macadamia nut spread you can check out the free cooking videos and recipes

Hint: Try substituting any of the Melrose nut spreads for a unique taste experience.