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!

The Goods

The Goods


  • 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



  1. 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.

  2. 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.


In Joy!

The Pesto Queen