Bush basil, basil & macadamia pesto
By Bob · Published 1 Sep 2026 · Last updated 24 Oct 2026
Bush basil, basil and macadamia pesto is an Australian take on pesto alla genovese, with native bush basil blended half-and-half with sweet basil, and macadamias in place of pine nuts. Bush basil brings layered mint, sage, clove and camphor notes, sweet basil keeps the familiar pesto freshness, and macadamias add a sweet, buttery richness.
Native ingredients in this recipe
- Bush basil (Coleus graveolens): the star, giving the pesto its complex, aromatic, five-spice character. Use young, fresh leaves. Swap: all sweet basil with a few fresh mint leaves.
- Macadamia (Macadamia integrifolia): Australia’s best-known native nut, replacing pine nuts for a creamier, sweeter pesto. Swap: pine nuts, cashews or almonds.
- Pepperberry (optional): a pinch of ground pepperberry in place of black pepper.
Bush basil, basil & macadamia pesto
Equipment
- Food processor (or mortar & pestle)
Ingredients
- ½ cup fresh bush basil roughly chopped
- 1-1½ cups basil leaves roughly chopped
- ½ cup dry roasted macadamia nuts
- 2 garlic cloves
- ½ tsp salt
- Pinch of ground pepper or pepper berry powder
- ¾ cup parmesan/ pecorino cheese grated
- Juice of ½ lemon
- ½ cup macadamia or light olive oil
Instructions
- Blend all the dry ingredients in food processor slowly until chopped. Next, add the juice and olive oil and blend until smooth.
- Spoon into a jar, cover the top with a thin layer of oil and seal well to keep it green.
- Refrigerate for at least a few hours before using so the basil hydrates and the flavours meld.
Notes
From our kitchen
This is our favourite pesto, and where the first bucket of bush basil leaves from our food forest went. We have tried versions with 100% bush basil, which are bold and herbal and need a little extra tang, and versions with pine nuts or mixed nuts, but half bush basil, half sweet basil with macadamias is the balance we keep coming back to. Other cooks have their own takes, like a 100% bush basil pesto and a bush basil pesto with pine nuts from Elder Bruno Dann and Tahlia Mandie.
Based on: the classic Ligurian pesto alla genovese (basil, pine nuts, garlic, Parmigiano and olive oil).
Questions people ask
Can I make it with only bush basil?
Yes. A 100% bush basil pesto is bolder and more herbal, with stronger mint and camphor notes. Add a little extra lemon juice for tang, and taste as you go.
Can I freeze bush basil pesto?
Yes, it freezes very well. Freeze it in small portions (an ice cube tray is perfect) so you can thaw just what you need.
How long does it keep in the fridge?
Cover the top with a thin layer of oil to keep it green, seal well and refrigerate. It keeps its flavour for about a week in an airtight container.
What can I use it on?
Anywhere you would use basil pesto: tossed through pasta, on pizza, in sandwiches and wraps, or spooned over grilled fish or roast vegetables. Our favourite is with some cheese or tomato on a slice of fresh homemade sourdough.
More with bush basil
- Bush Basil (Coleus graveolens): growing, flavour, cooking tips and more.
- Zucchini & bush basil fritters
- A bucket of bush basil!: our first bush basil harvest, and why bush basil is worth the fuss.
Licence and how to cite this page
Text on this page is licensed under CC BY-SA 4.0. Please cite as: Bush Basil, “Bush basil, basil & macadamia pesto”, bushbasil.org, last updated 24 October 2026, https://bushbasil.org/recipe-bush-basil-basil-macadamia-pesto/