A wonderful variation of fresh basil to process and preserve. We have even frozen part of our pesto and add a little almond paste and almond yoghurt to make a great herb yoghurt that makes a wonderful potato or baked vegetable.
INGREDIENTS (for 1 small glass approx. 180-200 g)
80 g macadamia nuts 80 g pine nuts 1 handful of basil 1/2 clove of garlic 3 tbsp olive oil sea salt black pepper
Remove basil from the shrub and wash thoroughly.
Mix basil together with macadamia nuts, pine nuts, half a clove of garlic and 3 tablespoons olive oil with a blender.
Season with salt and pepper and serve with vegetable pasta, lentil spaghetti or spelt noodles. (The pesto stays in the fridge for about 3-4 days. You can also freeze it directly. Here we recommend egg cube forms to portion the pesto.)
HEALTH BENEFITS: In addition to their heart-friendly unsaturated fatty acids, macadamia nuts have plenty of magnesium, phosphorus, calcium and B vitamins for good nerves and healthy bones. In addition, they have a high content of vegetable protein and satiating fibre.