This quick and easy recipe in a celebration of in-season ingredients in all their glory!
4 bunches coriander – picked leaves – retain roots to chop and wash
100-150ml Brookfarm Chilli and Lime Macadamia Oil
2 tbs coconut oil (needs to be liquid)
2 limes – juice only
3 long red chilli – deseeded – roughly chopped
2 garlic cloves – crushed – must be fresh garlic
200g salted macadamia nuts
salt and pepper
- lightly toast the macadamia nuts in a dry fry pan – set aside and allow to cool completely (do this whilst you are picking the coriander)
- chop the coriander roots – place in a fine sieve and rinse under cold running water – to ensure you have removed any dirt from the roots – set aside and allow to drain
- place all the coriander leaves in a blender – blend on high for 3-5 seconds then add 50-75ml of Brookfarm Lime and Chilli Macadamia oil – stop the machine and scrap the sides – blend again for a further 3 to 5 seconds on high until completely smooth – no longer though as the coriander will go brown if you over process it
- transfer the coriander mix to a medium mixing bowl
- add the coriander roots, roughly chopped chilli to the blender along with the garlic – blend on high for 4-5 seconds – whilst you drizzle in the coconut oil – once fully blended – add this to the mixing bowl
- rinse out and dry the blender bowl – and return it to the machine
- add the macadamia and blend on high for 10 seconds until you reach a fine crumble mixture – stop the machine and scrap the sides – blend on high and drizzle in 50-75ml macadamia oil until fully incorporated (should take 5-8 seconds)
- transfer the nuts to the coriander leaf mixture – add the lime juice, garlic and season – mix well with a spatula to combine
- add some salt and pepper – check the seasoning and adjust as required – add more macadamia oil if you think the pesto needs to be looser – and more lime juice if you think it needs more citrus
Your options to make use of this beautiful gift from the garden are endless really. Here are just a few suggestion to tempt you!
- Chartcuterie Board: the flavours in the pesto will elevate your next chartcuterie board to rock star status!
- Chicken: the pesto is awesome dolloped on top of a chicken and lettuce sandwich, chicken salad or some chicken straight off the BBQ!
- Salmon: grilled or BBQ salmon dolloped with some fresh pesto before serving with rice and Asian steamed or sautéed vegetables
- Lamb: pesto and lamb are best mates from way back! Simply serve your pesto on the side of pretty much any lamb dish eg. BBQ, slow cooked shoulder, hamburger
- Burritos: pan fry some fish fillets (roll in seasoned flour first) to your warm burrito add some iceberg lettuce, fish and finish with the pesto – happy holiday dance right here!
- Prawns: serve with Tempura prawns – so good!
- Goats Cheese: sounds odd I know BUT trust me it works!!
- Huevous Rancheros with chorizo: add some pesto once your Huevous Rancheros comes out of the oven
- Avocado and Sourdough: spread on toasted sourdough and then top with avocado – heavenly!
- Margarine or butter: use the pesto as a substitute for butter or margarine
- choose your coriander carefully – the leaves need to be vibrant in colour, soft and delicate
- transfer the pesto into jars and cover with macadamia or coconut oil – this will keep the pesto fresh, vibrant in colour and flavour
- keep the pesto in the fridge between use
Keep a jar of this pesto in the fridge to help liven up any breakfast, lunch or dinner plate.