This was the first EVER pesto I’d made, and was inspired by Earthy Andy’s recipe. I came across it when looking for a delicious sauce to spice up my salads and nourish bowls with.
I’ve adapted and tweaked the recipe over time, and have slowly started adding a whole variety of different herbs to it! It originally calls for basil, but as that is virtually the only herb we don’t have growing in our garden (yet 😉), I’ve substituted it with a range of different herbs. I like to use rosemary, thyme, dill, oregano, mint & sage to jam-pack the taste buds with flavours! Feel free to chop and change the ingredients depending on your taste preference, and what you might have lying around your kitchen. I love this recipe because it’s so flexible, and super easy to make! You simply throw (not literally though – you’ll have a big mess if you do 😜 unless you have spectacular aim) all the ingredients into a blender and your pesto will be ready in minutes!
So if you’re looking to add a flavour punch to your meals, this is definitely the recipe for you!
Before we jump right into learning how to make this flavour powerhouse of a pesto – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs and tips I share!
If you want to make and share, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa! I’d love to know how it went for you! It’s so wonderful to see your creations and recipes!
Vegan Macadamia Nut Pesto
I just love love love macadamia pesto, and it smells absolutely amazing as you’re grinding all the fresh herbs, lemon and nuts together!
- 1 cup macadamia nuts, toasted
- 2 cups fresh herbs, stems removed
- 2 garlic cloves
- 1 lemon, juiced
- 1/8 cup cold pressed extra virgin olive oil or water
- 1 tsp salt & ground pepper
- Dry roast the macadamia nuts in a frying pan (no oil) tossing constantly on medium heat.
- Once toasted, allow the nuts to cool and in the meantime, place basil, garlic salt, pepper and lemon juice in a food processor. Once the nuts have cooled add them in too. Then begin blending together, adding oil slowly and blending in between until creamy.
- Add more salt and pepper to taste, and more lemon juice if required (start with half a lemon’s juice and work up from there).
Enjoy!! Let me know how it goes!
Have a beautiful day! XO
Please let me know how this pesto turned out for you in the comments! If you’re looking for more homemade healthy sauces, dips, or dressing, feel free to check out my hummus, avocado dip, or vegan tzatziki recipe.
If you would like to watch a little run-through of how I make this sauce, I give you a step-by-step demonstration in my video below.
Did You Try This Recipe?
Lots of love,