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easy quick green macadamia pesto recipe

Macadamia & Greens Pesto

  • Author: Jess Bunn
  • Total Time: 7 Minutes
  • Yield: 1.5 Cups Pesto
  • Diet: Vegetarian


My favourite pesto sauce, this wholesome and delicious green macadamia pesto comes together in a matter of minutes and goes with just about anything!


  • 200g baby spinach or Swiss chard
  • 20g fresh basil
  • 1 clove garlic, finely grated/chopped
  • 1/3 cup roasted macadamias (replace for any nut you prefer)
  • 1/2 teaspoon salt
  • 12 Tbsp lemon juice, added to taste (about 1/2 a large lemon)
  • 1/2 cup olive oil (choose a high quality fruity variety)
  • 23 Tbsp grated Parmesan cheese


  1. In the bowl of a food processor or blender, add the spinach/chard, picked basil leaves and thinner stems, garlic, macadamias and salt, and pulse in bursts until chunky and roughly chopped. If you wish to add parmesan or hard cheese add it now. Slowly drizzle in the olive oil while pulsing.
  2. Then, add half the lemon juice and season the pesto with salt and pepper to taste. Taste the pesto again and add more lemon juice if needed. Greens such as chard do well with more acid, while baby spinach will need a bit less – do what suits your palate.
  3. Store the pesto in the fridge until ready to use, or serve it in one of the ways suggested above. I love my pesto served swirled through pasta, with roasted almonds, and a wedge of lemon on the side.
  • Category: Dips & Sauces
  • Method: Food Processor
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 1421.31kcal
  • Sugar: 3.15g
  • Sodium: 1443.63mg
  • Fat: 150.93g
  • Saturated Fat: 22.63g
  • Unsaturated Fat: 123.18g
  • Trans Fat: 0g
  • Carbohydrates: 16.06g
  • Fiber: 8.35g
  • Protein: 13.59g
  • Cholesterol: 6.79mg

Keywords: Macadamia & Greens Pesto

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