We have been buying beautiful bunches of fresh basil in our weekly organic order. Â It’s fragrance is divine. Â I love making pesto this time of year while basil is at it’s peak. Â The following recipe doesn’t last very long around these parts as we can’t stop eating it. Â Can be served with so many dishes, on pizza, with meat, veggies or as a dip. Â Enjoy!
2 bunches fresh basil
1/3 cup parmesan cheese, grated
2 cloves fresh garlic
1/3 cup macadamia nuts, lightly toasted
1/3 cup oil (I use half olive oil, half rice bran oil)
salt to taste
Place all ingredients in food processor except oil. Â Blend until well combined. Â Pour oil into the mix in a steady stream while food processor is going until combined. Â Pour into a prepared jar. Before sealing the jar, place a piece of plastic wrap over the surface to help avoid discolouration.
Store in fridge. Â Can be frozen. Â I find the best way to do this is to put the pesto in sealable ice cube trays. Â This makes perfect size portons for adding to your dishes.