Spinach, Rocket & Macadamia Pesto |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Found this lovely pesto in Aussie magazine Super Food Ideas May 2006. It is also used in my recipe Pesto Crusted Salmon #414982. Ingredients:
1 cup baby spinach |
1/2 cup baby rocket |
1/2 cup macadamia nuts, roasted & salted |
2 garlic cloves, roughly chopped |
1/2 cup extra virgin olive oil |
60 g parmesan cheese, finely grated |
Directions:
1. Place spinach, rocket, macadamia nuts and garlic in a food processor, scraping down sides occasionally until almost smooth.
2. With motor running, add oil in a slow and steady stream. Process until all oil is combined.
3. Transfer pesto to a bowl, add parmesan and season with salt and pepper, stir until well combined.
4. Use in my Pesto Crusted Salmon recipe, following this one.
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