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