Coriander Macadamia Pesto
User Reviews
5
9 reviews
Excellent
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Servings
2 cups
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Course
Others
Coriander Macadamia Pesto
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Use the freshest coriander possible. The pungency and flavour of coriander is dulled by sitting around in the supermarket. So try and buy it somewhere it is very fresh
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Ingredients
- 150 gm green bell pepper deseeded and roughly chopped
- 150 gm macadamia nuts 1 Aust cup
- 125 ml macadamia oil ( or peanut canola or veg oil)
- 3 bunches Coriander washed and soaked well and spun dry
- 25 gm Parmesan Cheese grated
- 1 teaspoon salt sea salt
- 1 teaspoon sugar
- 60 ml lemon juice 1/4 cup
- 1 clove garlic small, crushed
Instructions
- Put the capsicum and the garlic and nuts into a food processor and blitz two or three times to just break down the large ingredients
- Add the very well washed, roughly chopped leaves, stems and roots of the coriander along with the oil, salt & sugar and parmesan. Turn on the machine and process till the leaves are broken down and the mixture looks evenly chopped, & not too fine . Add 3/4 of the lemon juice and taste. If it needs more salt add a bit extra. It may also need the extra lemon juice to bring out the flavour.
- Pour into a container.
- It tastes better when the flavours have had a little time to develop. Make it a day or two ahead if you have time
Notes
- Store in an airtight container under a light layer of oil
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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