Basil & Macadamia Pesto

Step 1Wash the basil, peel and mash the garlic, juice and zest the lemon.

Step 2Place the oil, basil, garlic, lemon, macadamia and pine nuts, salt and pepper into a blender or a food processor.

Step 3Pulse until smooth. Optionally, add grated parmesan cheese and pulse for a few more seconds.

Step 4When done, use immediately or spoon the mixture in a glass jar, top with a bit of olive oil and seal properly with a lid. Refrigerate for up to 2 weeks.