Rocket (Arugula) and Macadamia Pesto Dip

[Guest guest]

Rocket (Arugula) and Macadamia Pesto Dip

 

 

1/2 bunch (50 g) (13/4 oz) rocket (arugula), trimmed

1 cup honey-roasted macadamia nuts (see tip)

1 cup flat-leaf parsley leaves

100 g vegan parmesan cheese, grated

2 garlic cloves, crushed

1 small red chilli, deseeded, roughly chopped

1/4 cup extra-virgin olive oil

salt and pepper, to taste

 

 

1. Place rocket (arugula), macadamia nuts, parsley, parmesan, garlic,

chilli and salt and pepper in a food processor. Process until well

combined and roughly chopped.

 

2. With the motor running, slowly add oil until well combined. Season

with salt and pepper. Transfer to an airtight container. Cover and

refrigerate until ready to serve.

 

3. Spoon dip into a serving bowl. Serve.

 

 

TIP: If you can't find honey-roasted macadamia nuts, use roasted

macadamia nuts and add 3 teaspoons honey (-OR- vegan alternative) in

step 1.

 

 

Serves 8.