1 cup macadamias, dry roasted

1 cup coconut, desiccated, shredded or flakes

1 bunch basil, roughly chopped

1 tsp sea salt, or to taste

1 – 1 ½ cups olive or coconut oil, extra virgin

garlic to taste


Using a mortar and pestle (or food processor) pound the nuts and coconut until the nuts are about half crushed.  Next add the basil  and garlic and continue to pound until the basil  is well combined with the nuts.  Then add the salt and 1 cup of the oil and mix to combine. Add the rest of the oil if it’s too dry. Taste, and adjust the balance of flavours to your liking.

Serves 4 as a starter (stirred through spelt pasta)  or  spread on a sourdough bread as a snack

Written for Pure & Green by Janella Purcell


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4 Comments on Recipe: Macadamia, Coconut and Basil Pesto

  1. Ally says:

    Hi there,

    This sounds great. It says to add garlic in the method part but does not describe how much garlic you need in the ingredient section. Are you able to rectify this please?

    Can’t wait to make it!

  2. Amy Wilson says:

    In the method you mention garlic, but it isn’t in the ingredients list. Otherwise, this sounds fantastic! Love Janella, her recipes are always winners.

  3. Yum! This sounds delicious, will definitely make 🙂