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
- Place all ingredients, except the oil in the blender and purée adding the oil a little at a time until it is all gone.
- 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.