John Myers
Olive and Orange Pesto
The perfect olive and orange pesto recipe with a picture and simple step-by-step instructions.
- 60 g Roasted macadamia nut
- 100 g Green pitted olives
- 1 Organic orange
- 3 Branches Fresh coriander
- 6 tbsp Olive oil
- Salt
- Finely chop the macadamia nuts in the blender and then place in a bowl. Finely chop the olives in the blender and add to the nuts. Finely chop the coriander and add it. Now finely grate the peel of the orange and squeeze half the orange and also add the juice.
- Now add 6 to 8 tablespoons of olive oil and mix everything very well and then season with salt.
- If you don’t use the pesto all at once, you can store it in the refrigerator for up to a week, but then you should cover the pesto with a layer of olive oil about 5 mm thick.
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