Native Herb and Kale Pesto

PREP TIME

10 minutes

COOK TIME

0 minutes

SERVES

4-6 people

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)

The love this recipe

A great staple pesto recipe that’s perfect for spreading on toast, stirring through pasta, stuffing chicken breasts, drizzling on pizza, you name it! It’s one of the most delicious, versatile sauces/condiments there is and it’s always best made fresh.

This version is a little different from your classic basil pesto, using kale as the main base, parsley for a fresh herbiness, and some dried native herbs such as Lemon Myrtle, Native Wild Basil, Anise Myrtle and Pepper Berriesfor a wonderful flavour and aroma that permeates the pesto and whatever you put it on beautifully. This one is particularly nice served with a BBQed rack of lamb, not sure you can get much more Aussie than that!

Directions

Put the macadamia nuts, parmesan, garlic, oil, kale, all the native spices, and honey in a food processor and whizz to a paste.
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
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.