Pesto is a real luxury for the tastebuds, yet is so simple and quick to make. While it is traditionally made with pine nuts, I find these to be pretty costly at €4.19 per 75 g (Tesco). Instead I used macadamia nuts (€2.79 per 100 g in Tesco) as a substitute in this recipe.
I have noticed that some shop-bought award-winning ‘fresh’ pestos don’t actually contain any nuts at all! So try making your own pesto to be sure you’re getting good quality ingredients and a pesto that is tailored to your own taste.
Feel free to add more of any of the ingredients to this pesto recipe. I went quite light on the garlic as I didn’t want it to be overpowering, but if you like a big garlic hit, don’t be afraid to add extra. Also, if you’d like an even nuttier taste, try roasting the macadamia nuts beforehand.
If you are vegetarian, make sure to check that you are using vegetarian parmesan, as it is usually set with rennet.
- 30 g basil (Roughly 1 shop-bought basil plant)
- 50 g raw macadamia nuts
- 20 g parmesan (grated)
- ½ clove garlic
- 30 mL lemon juice (2 tablespoons)
- 60 mL extra virgin olive oil (4 tablespoons)
- Salt and pepper to season
Combine all of the ingredients in a blender until the desired consistency is reached.
If you don’t have a blender, chop the basil up first, and use a pestle and mortar to combine all of the ingredients.
Store in a sealed container in the fridge.
Tag @thecorkfork on Instagram to show me your pesto pairings