Coriander macadamia Pesto Chicken with tiny carrots
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5 from 3 votes

Coriander Macadamia Pesto

Use the freshest coriander possible. The pungency and flavour of coriander is dulled by sitting around in the supermarket. So try and buy it somewhere it is very fresh
Servings: 2 cups


  • 150 gm green capsicum deseeded and roughly chopped
  • 150 gm macadamias 1 Aust cup
  • 125 ml macadamia oil ( or peanut canola or veg oil)
  • 3 bunches coriander washed and soaked well and spun dry
  • 25 gm Parmesan cheese grated
  • 1 teaspoon sea salt
  • 1 teaspoon sugar
  • 60 ml lemon Juice 1/4 cup
  • 1 clove garlic small, crushed


  • Put the capsicum and the garlic and nuts into a food processor and blitz two or three times to just break down the large ingredients
  • Add the very well washed, roughly chopped leaves, stems and roots of the coriander along with the oil, salt & sugar and parmesan. Turn on the machine and process till the leaves are broken down and the mixture looks evenly chopped, & not too fine . Add 3/4 of the lemon juice and taste. If it needs more salt add a bit extra. It may also need the extra lemon juice to bring out the flavour.
  • Pour into a container.
  • It tastes better when the flavours have had a little time to develop. Make it a day or two ahead if you have time


Store in an airtight container under a light layer of oil