Kerryn Boogaard Kerryn Boogaard
Beverly Goldsmith Beverly Goldsmith
Zoe Bingley-Pullin Zoe Bingley-Pullin

Weekend Recipe: Basil, Macadamia and Chilli Pesto:

Looking for something easy to cook the family? Here is November's most popular recipe from new cooking app My Recipe Jar.
By Megan Welsh
Date: November 30 2012
Editor Rating:
mjss_nov12_pesto

Serves: 4. Prep. Time: 15 mins. Cook time: 10 mins

Ingredients

50g (or 15 whole) pitted kalamata olives

3 cloves of garlic

1 fresh long red chilli (adjust according to taste)

juice of 1 lemon

1.5 cups basil leaves

60g roasted macadamia nuts

50g finely grated parmesan

50ml extra virgin olive oil

400g dried spaghetti

half a cup flat leaf parsley

METHOD

Place olives, garlic, chilli and lemon juice in food processor and blend until smooth. Add basil, macadamia nuts and parmesan and pulse briefly. Drizzle in half the oil, pulse again, repeat.

Cook spaghetti in a large pan of boiling lightly salted water until al dente. Drain, reserving 3 tablespoons of the cooking water. Toss the spaghetti with a drizzle of olive oil, the pesto and enough reserved cooking water to loosen the pesto sauce.

Top with extra olives, parmesan and some flat leaf parsley.

NOTES

Grill some proscuitto and crumble on top or add some salami for the meat lovers.­

Keep any remaining pesto in a jar completely submerged in oil and in the fridge for up to 1 month. Perfect for the ultra quick mid-week meal!

This recipe has been provided by cooking app My Recipe Jar 

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