Makes enough for 8 pasta servings
250g macadamia nuts
200g semi-sundried tomatoes
60g parmesan cheese
2 cloves garlic, crushed
180ml Azalea Grapeseed oil
2 large bunches of basil
Juice of ½ lemon (we grilled our lemon first!)Salt and pepper
Combine macadamia nuts, tomatoes, parmesan, garlic, half of the grapeseed oil, basil leaves and lemon juice in a food processor. Season and blitz until a thick, chunky paste. Add remaining oil, a little at a time, and process until the pesto reaches a consistency you are happy with. Taste and re-season if desired.
Delicious as a dip, over freshly-cooked pasta, served with grilled meats or to flavour soups.