Bush Pesto
Brighten up your culinary repertoire with this flavorful and uniquely Australian twist on a classic—Bush Pesto! This vibrant recipe marries the nutty richness of toasted macadamia nuts with the fragrant, citrusy tang of lemon myrtle and the earthy savoriness of dried Old Man Saltbush. Fresh basil and grated Parmesan bring familiarity to this bold creation, while garlic and olive oil tie everything together in a luscious, silky blend. Perfect as a pasta sauce, sandwich spread, or gourmet dip, this versatile pesto is ready in just 10 minutes and can be stored for later use. Discover how traditional bush ingredients elevate this pesto into an irresistible fusion of flavors, celebrating Australia’s unique native bounty.
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Recipe Information
Ingredients
- 100 grams Macadamia nuts
- 2 tablespoons Old Man Saltbush leaves (dried and crumbled)
- 1 tablespoon Lemon myrtle leaves (finely chopped)
- 50 grams Fresh basil leaves
- 120 milliliters Olive oil
- 2 cloves Garlic cloves (peeled)
- 2 tablespoons Lemon juice
- 50 grams Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoons Ground pepper
Instructions
Toast the macadamia nuts in a dry skillet over medium heat for 2–3 minutes until lightly golden, shaking the pan frequently to prevent burning. Let them cool.
In a food processor or blender, add the toasted macadamia nuts, dried Old Man Saltbush leaves, lemon myrtle leaves, basil leaves, and garlic cloves.
Pulse the mixture until the ingredients are roughly chopped.
With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well-combined.
Add the grated Parmesan cheese, lemon juice, salt, and ground pepper. Pulse a few more times to incorporate the ingredients evenly.
Taste the pesto and adjust the seasoning with more salt, pepper, or lemon juice according to your preference.
Transfer the bush pesto to a clean jar or airtight container. It can be refrigerated for up to one week or frozen for longer storage.
Use the bush pesto as a sauce for pasta, a spread for sandwiches, or a dip for vegetables and crackers.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.0 g | 262% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 5.2 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 676 mg | 52% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 540 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
