Easy Pesto with Macadamias and Pine Nuts

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This pesto tastes great with chicken, seafood, lamb, zucchini noodles or just some cheese and crackers.  I like to freeze the pesto into individually portioned amounts for later use.

Ingredients

30g fresh basil leaves (about 2 cups), washed
45g macadamia nuts
2 tbs pine nuts
4 garlic cloves
1 tsp lemon zest
1 tbs lemon juice
120 ml olive oil
Freshly ground black pepper to taste
30g grated Parmesan cheese (optional)

Method

Place all ingredients except the grated Parmesan into a food processor and blend until the desired texture is reached.

Add in the Parmesan and blend to combine.

If not used immediately, pour the pesto into a container and top with olive oil to prevent oxidation.  Alternatively, the pesto can be frozen into handy portion sized amounts using an ice cube container. Store frozen pesto in a sealed container.