Macadamia, Hemp, and Pine Pollen Pesto
Well, it's basil season baby- and you know what that means.... it's pesto time. If you've been following me for a year, you will know that I developed an obsession last year when I made my own pesto for the first time (find the initial recipe HERE). I try to eat in season as much as possible, and so as basil season came and went... so did my pesto-based culinary adventures.
There are endless possibilities in the world of homemade pesto- and I plan on diving deep down the rabbit hole of pesto making this basil season. I've actually been growing my own in the garden (#localaf), which is pretty exciting. Anyways let's cut to the chase... this pesto is FIRE! Full of healthy fats, delicious herbs, greens, and even a potent adaptogen- this one is a winner!
4 cups of fresh organic basil
4 cups of wild rocket (arugula)
1 cup of biodynamic olive oil
1/3 cup organic macadamia nuts
1/3 cup organic hemp seeds
3-4 cloves of organic garlic, raw
a few pieces of fresh pine pollen + spruce needle tips (optional)
1 heaped tbsp of wildcrafted pine pollen
big squeeze of fresh organic lemon juice
few hefty pinches of sea salt
few cracks of organic black pepper
Mix all ingredients except olive oil in a food processor until smooth-ish, then add in olive oil slowly and continue to blend until smoothAF.
That’s it! Yep, so simple it’s pretty much a crime if you don’t make your own pesto.
Store your pesto in a glass jar in the fridge for up to a week, or freeze it in an ice cube tray for a few months and just pop it into soups, stews, etc.
To learn more about pine pollen/ all my favourite brands, click HERE.
Use your pesto in an epic zucchini noodle dish, full recipe HERE.
The Pesto Queen