Go Back
–+ servings
Bush Basil Pesto

Bush basil, basil & macadamia pesto

A native twist on pesto alla genovese: half bush basil, half sweet basil, with macadamias in place of pine nuts.
Print Pin
Course: Sauce & condiment
Cuisine: Australian, Italian
Keyword: bush basil,, freezer-friendly, gluten-free, macadamia, make-ahead, pepperberry, Vegetarian
Prep Time: 15 minutes
Resting: 2 hours
Total Time: 2 hours 15 minutes
Servings: 1 cup
Author: Bob

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

Swap pine nuts for the macadamias for a classic genovese-style pesto.
Pesto freezes very well; freeze in small portions. Keeps in the fridge for up to 7 days under a layer of oil.