A great staple pesto recipe that’s perfect for spreading on toast, string through pasta, stuffing chicken breasts, drizzling on pizza… put it this way, there are not many things I would out pesto on. 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, basil, anise myrtle and pepper berries for a wonderful flavour and aroma that permeates the pesto and whatever you put it on beautifully. This one is particularly nice served with a BBQ’d rack of lamb, not sure you can get much more Aussie than that!
Spices used in this recipe
Lemon Myrtle is a very popular citrus-fragranced spice that is native to the wetter coastal areas in the northern New South Wales and southern Queensland. It is distinguished by its fresh fragrance of creamy lemon and lime and has a very versatile lemony and tangy flavour. It complements many dishes like fish, chips, chicken, roast vegetables and ice cream or sorbet.$4.99
Pepper Berries come from a shrub that grows in the alpine regions of Tasmania and south-east mainland of Australia. The berries have a bright purple or dark blue colour with intense heat, complex fruity flavour and sweet aroma. They are characterised by their versatility and are hotter than conventional peppercorns. Use it in any dish to spice it up with a peppery zing.$4.99
Australian Native Anise Myrtle
Aniseed Myrtle is a rainforest tree growing in some areas of North Eastern NSW Australia. The leaves are crushed releasing an aniseed (or licorice) aroma. The flavoured leaves are often used for flavouring desserts, sweet sauces, and preserves. It’s also popular as a scented savoury sauce or marinade for meats and sets a deep fragrant flavour to salad dressings.$4.99
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.