Spinach, rocket and macadamia pesto

Spinach, rocket and macadamia pesto

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  • 0:10 Prep
  • Makes 1 cup
  • Capable cooks

Try this macadamia nut and spinach pesto to add flavour to your fish or pasta recipes.

Featured in
Jam, preserves & chutney recipes, Everyday easy


  • 1 cup baby spinach
  • 1/2 cup baby rocket
  • 1/2 cup roasted salted macadamia nuts
  • 2 garlic cloves, roughly chopped
  • 1/2 cup extra-virgin olive oil
  • 60g parmesan cheese, finely grated


  • Step 1
    Place spinach, rocket, macadamia nuts and garlic in a food processor. Process (scraping down sides occasionally) until almost smooth .
  • Step 2
    With the motor running, add oil in a slow and steady stream. Process until all oil is combined.
  • Step 3
    Transfer pesto to a bowl. Add parmesan. Season with salt and pepper. Stir until well combined.


It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.

Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.

  • Author: Claire Brookman
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au


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