Coriander & Macadamia Nut Pesto

Coriander and Macadamia Nut Pesto

This is a firm favourite. I use this pesto to jazz up curries and stir-fries, and as a spread on crackers. It's also great as a dip for veggies – especially good if kids need some extra flavour for the other veggies on their plate.
Prep Time 15 minutes
Servings 1.25 cups


  • 1 cup macadamia nuts (or pine nuts)
  • 1 bunch coriander (or basil)(leaves and fine stalks only)
  • 3 cloves garlic
  • 1/2 tspn salt (pink or sea)
  • 1/3 cup olive oil (or macadamia oil)
  • cracked pepper (to taste)
  • squeeze lemon juice (or lime juice)


  • Place all ingredients in the food processor and blend until smooth.
  • If you don’t have a food processor, finely chop nuts, leaves and garlic, then mash until smooth with a mortar and pestle along with the other ingredients.
  • Place in a clean jar and use within a few days.


  • Freeze leftover stalks and roots of coriander to use in curries and stir fries
  • Pesto freezes well.