Macadamia & Sunblushed Tomato Pesto


  • 1 Bunch Basil 
  • 80g Sun blushed tomatoes 
  • 80g Macadamia nuts (we use JC’s Natural Macadamias)
  • 80g Parmesan 
  • 200ml Olive oil 
  • Squeeze of lemon juice 
  • Salt to season 


  1. Place all ingredients, except the oil in the blender and purée adding the oil a little at a time until it is all gone. 
  2. Taste and season to taste. Before storing in your fridge add a little olive oil on top and this will help prolong the life and colour of your pesto for longer.
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