This tasty spread/sauce is perfect for
lunch, dinner or a snack.
Macadamia nuts are not only good for you,
but are also scrumptious to eat and an Australian traditional food. Macadamia
nuts were eaten by Aboriginal people on the east coast of Australia who may
have called them maroochi, bauple, gyndlm jinilli or boombera. Macadamia nuts
contain omega- 3 fatty acids, which are proven to reduce levels of bad
cholesterol, along with protein, complex carbohydrates and fibre.
This recipe is versatile: use as a base flavour
with your favourite grain e.g. rice, quinoa, add it to your sandwich at
lunchtime, mix it with olive oil and vinegar to make it into a salad dressing
or put it on some crackers with tomato for a health snack.
Makes 1 cup
Ingredients
½ cup roasted/raw macadamia nuts
1 ½ cup rocket leaves
2 garlic cloves, roughly chopped
½ cup extra- virgin olive oil
50 grams grated parmesan cheese (optional)
Salt and pepper
Method
- Place nuts, rocket and garlic into a small food processor or blender. Blend (stop to scrape down the sides occasionally) until almost smooth.
- With the motor running, add the oil in a slow and steady stream. Process until the oil is blended into the mixture. Add parmesan cheese, if you like. Season with salt and pepper. Blend until combined.
- Use pesto straightaway or transfer it to an airtight storage container and store in your refrigerator. A thin layer of olive oil on the top of the pesto will keep it from going off.
By Claudette Wadsworth
BHSc, BA, Adv DN, Nut D, DRM, PostGrad NFM, MATMS, MNHAA
Naturopath, Nutritionist, specialist in Women's Health and Fertility
Bondi Junction 02 9389 3689 and Sydney CBD 02 9268 9000
info@claudettewadsworth.com.au
