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Arugula, Mint, and Macadamia Pesto

this unique spin on pesto has many uses - pasta, bruschetta, soup, drizzled over a caprese salad, pizza - spring has arrived!

Author: Inspired by LCBO Food and Drink recipe
Ingredients
  • juice of 2 medium lemons
  • 1 cup chopped fresh arugula
  • 1 cup chopped fresh mint
  • 1/2 cup toasted macadamia nuts
  • 2 tsp chopped garlic
  • 1 cup olive oil
  • 1 cup grated Parmesan cheese
  • Salt and freshly ground pepper
Instructions

  1. Add macadamia nuts to food processor and pulse until coarsely chopped. Add arugula, mint, and garlic and process until coarsely chopped. Add lemon juice and pulse to blend. Add olive oil and cheese and process until a little chunky. Season with salt and pepper to taste. Store in glass jars in the refrigerator or freezer for later use.