I love pesto. I don’t mind what colour, green or red, I love them both! They are pots of versatility and you can vary the ingredients based on what you have to hand.
You can use them to dress a salad or steamed veggies, dip a veggie stick into, toss a pasta in or use as a spread.
I enjoyed this one with my steamed veggies last night and I’m looking forward to trying it out with homemade “sauasage” rolls, I’ll let you know later how I go with that one.
35g parmesan – grated
35g macadamias – ground
50g baby spinach
1 small garlic clove
30g extra virgin olive oil
1 tbsp. lemon juice
pinch of salt
Simply combine all the ingredients in a blender until you get a consistency that you’re happy with. I prefer mine to be slightly coarse but if you’ve got little children you might want it to be smoother.
If you can’t tolerate dairy, simply replace with extra nuts. If you don’t like macadamias feel free to switch to cashews but make sure they are raw. Can’t digest spinach? Easy, just use basil or parsley instead.