Macadamia & Greens Pesto
My favourite pesto sauce, this wholesome and delicious green macadamia pesto comes together in a matter of minutes and goes with just about anything!
If this pesto was a guy, it would be the sort you might take home to meet your parents. It’s wholesome thanks to the addition of spinach (eat yo greens, you guys), dependable and easygoing, with the bulk of the work taking place in the food processor.
Needing just 8 simple ingredients, and coming together in 7 minutes, this recipe can turn a pack of spaghetti into a balanced, easy peasy dinner. The nuts can be substituted for roasted almonds, pine nuts or brazil nuts. My original version is dairy-free, but I have given you the option to add some good aged parmesan, or any other hard style cheese you fancy.
This pesto will keep in the fridge for 7-10 days, or in the freezer for 3 months.
Make It A Meal:
Stir your pesto through a whole wheat pasta, saving a 1-2 Tbsp pasta cooking water to add to the dish when you add the pesto (the starchy water will help the sauce stick to the pasta)
- Add the pesto to boiled or roasted baby potatoes, for a moreish side dish
- Swirl it through yoghurt, labneh or soft cheese, for an effortless dip
- This pesto is fantastic spooned over grilled meats. Simply add aside
As this pesto has a great shelf life, it’s perfect for meal prepping. Whizz it together on a Sunday to swirl through roasted vegetables and grains, or add it to Buddha bowls, or sandwiches through the week.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this vegan?
Feel free to sub in a cultured vegan cheese for the parmesan, for a delicious vegan sauce!
Can I make this nut free?
Substitute the nuts for toasted sunflower seeds.
How can I serve my delicious pesto?
We have loads of ideas on how to serve your pesto. Simply scroll up
Can I use darker leafy greens like kale to make my pesto?
Sure! Darker, tougher leaves can be used. Saute or blanch dark your kale to soften it, before proceeding with the recipe instructions.