Macadamia Nut Pesto
My Organic grocer still has Basil in season- just another wonderful thing about this unseasonably warm autumn. If basil is unavailable I’ve also made this with coriander and rocket.
Macadamia nuts are a wonderful health food, a little goes a long way, imagine a giant bowl of steamed vegetables tossed in this pesto. YUM!
The “International Journal for Vitamin and Nutrition Research” published a study in 2006, finding that 82.6 percent of the fat in macadamia nuts are monounsaturated. In comparison, olive oil, a highly touted source of monounsaturated fatty acids, contains 55 to 83 percent monounsaturated fats. These types of fatty acids benefit the cardiovascular system.
In addition, macadamia nuts are one of the only food sources that contain palmitoleic acid (a type of monounsaturated fatty acid that may speed up fat metabolism, thus reducing the body’s ability to store fat). Their high fat content also promotes a feeling of fullness and satiety, so you are less likely to go looking for unhealthy foods after snacking on macadamia nuts.
On top of the great news about the fats in macadamia nuts they also contain, Vitamin E, B Vitamins and Selenium a major anti-oxidant recognized as having an anti-cancer and anti-inflammatory effect. All of that, and seriously delicious!
- ½ cup lemon infused olive oil (if you don’t have any use plain olive oil)
- ½ cup macadamia nuts
- 1 cup basil leaves
- 1 cup rocket leaves
- Season to taste
- Place everything into your blender and pulse to puree, until even consistency.
Will store well in the fridge, just place in a jar and pour olive oil over the top to keep out the air.
Your olive oil will go hard in the fridge, just scrape it back before use.