by 
Okay kitty cats, let me introduce you to my new favorite pesto. This Spinach and Macadamia Nut Pesto is bursting with deliciousness and super easy to make. Perfect as a dip, pasta sauce, on a pizza, or in a wrap you won’t believe how versatile it is. Seriously, I could happily eat this pesto all week and not get bored.
I went through a phase a little while back where I was obsessed with pesto and its many variations. As a result, I would make a different combo each week. Each one was more delicious than the next. The act of throwing some-kind of leaves, nuts, and olive oil into a small food processor making a delightfully creamy sauce was awesome to me. It kind of made me feel like I knew what I was doing. 🙂
This brings me to today’s recipe.
Macadamia nuts are an Australian icon. For me, it’s the brilliant combination of light, creamy, sweetness that makes them feel a little bit fancy. In fact, it’s these qualities that balance the richness of the olive oil and the earthiness of the spinach in the pesto.
Totally yum, totally versatile, and incredibly nourishing, you simply must give my Spinach and Macadamia Nut Pesto a go and let me know what you think.
Spinach and Macadamia Nut Pesto
Makes around 1 cup
2 cups baby spinach
1/2 cup dry-roasted macadamia nuts (roughly chopped)
1 clove of garlic (peeled)
1/4 cup olive oil
1/4 cup grated Parmesan cheese
Method:
- Put your spinach, nuts, garlic, and cheese into a small food processor and blitz until the whole thing is roughly chopped.
- Now, add your olive oil and blitz again until smooth and creamy.
- Store in a clean glass jar in the fridge. Keeps for around 4 days (if it lasts that long 😉 )
