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Pesto is by far one of the easiest sauces for pasta. Adding macadamia nuts is a wonderful addition because they are so buttery and they create the creamiest of textures. By mixing in some roasted tomatoes and grilled courgettes this dish bursts with gorgeous summer notes, perfect for lazy al fresco dinners. Be prepared for this Macadamia Pesto Pasta to become a firm favourite!

Ingredients for the macadamia pesto:
¾ cup of macadamia nuts
A generous handful of fresh basil leaves
1 cup of chopped spring onions
2 tablespoons of olive oil
The juice of 1 lemon (use half if you don’t like too lemony)
1 tablespoon of One Earth Green Goodness
2 tablespoons of nutritional yeast
½ clove of garlic
Salt & pepper to taste

Pasta of your choice to serve 2
For the roasted tomatoes & courgette:
About 2 cups of cherry tomatoes
A splash of olive oil
Salt & pepper to taste
To sprinkle on top: dried chilli flakes and hemp seeds (optional)

Method
Place the macadamia in the food processor and blitz until you have a coarse mixture.

Add all the other ingredients and blitz again for at least 1 minute until you have a creamy consistency. If you find the pesto too thick add a splash of water or more olive oil.

For the roasted tomatoes and courgette: slice the cherry tomatoes in half and slice the courgettes and place them on a baking tray. Drizzle the tomatoes with some olive oil and sprinkle with some salt and pepper.

Cook the pasta of your choice according to the cooking instructions.

Once the pasta is cooked, serve to your desired portions and mix in however much pesto takes your fancy and sprinkle the chopped chives on top.

You can store the leftover pesto in a jar in the fridge for few days.

Recipe by Susan Thirakornratch, founder of One Earth Organics

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