Native Herb and Kale Pesto

PREP TIME

10 minutes

COOK TIME

0 minutes

YIELDS

4-6

Ingredients

  • 1/4 bunch fresh coriander, roughly chopped
  • 1 tsp The Spice People’s Lemon Myrtle
  • 1/2 tsp The Spice People’s Anise Myrtle
  • 1 tsp The Spice People’s Pepper Berries Whole, ground
  • 1 tsp The Spice People’s Native Wild Basil
  • 100g macadamia nuts
  • large handful fresh kale
  • 1/2 bunch parsley leaves
  • 50g grated parmesan
  • 2 garlic cloves
  • 1 tbsp honey
  • 1 tbsp macadamia oil (or olive oil if you don’t have)

Directions

  1. Put the macadamia nuts, parmesan, garlic, oil, kale, all the native spices, and honey in a food processor and whizz to a paste.
  2. Season to taste with a squeeze of lemon juice if required.
    Stir through hot pasta to serve, topping with extra Parmesan and olive oil, if you like
  3. To store, put in a container or jar, cover the surface with a little more olive oil and keep in the fridge for a week, or freeze for up to a month.

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