I experimented with the traditional pesto recipe to incorporate a few more local, Aussie flavours of the macadamias and lemon myrtle. I also had a LOT of basil from my urban herb garden to get creative with!
Whazz up the following in a food processor or blender until well incorporated, not necessarily smooth:
- a few small bunches of basil
- 1/2 cup lemon myrtle olive oil
- 1/2 cup macadamia nuts
- 1 Tbs garlic
- lemon juice from 1 lemon
Delicious added to zucchini noodles, salad or avo toast- or just for dunking crackers in!
Vegan, Gluten-Free, Lactose-Free, Vegetarian, Low carb
Alice Elizabeth Nutrition 