Risoni Pesto Salad w/ Chilli Macadamia Nuts
INGREDIENTS (PESTO)
2 cup basil
20g grated parmesan
• cup of grape seed oil
2 cloves garlic
60g Roasted (or natural) macadamia
nuts
INGREDIENTS (SALAD)
1 cup Risoni (or Penne)
Macadamia nut pesto - to taste (approx 3 Tbsp) see
above
1/4 cup sundried tomatoes - chopped
1/2 cup cucumber - small cubes
125g Feta - cut up into squares
60g
Chilli macadamias chopped smaller
Salt / Pepper to season
DIRECTIONS (PESTO)
Put Roasted Macadamias (or Natural) nuts in blender chop up not too
smooth, set aside. Blend basil, grated parmesan and garlic a couple
of minutes drizzling in oil.
Add in nuts (you want the pesto chunky so don't blend to much at
this stage). Save remaining pesto for another day or larger
salad.
DIRECTIONS (SALAD)
Cook the risoni in a saucepan of boiling, salted water according to
packet directions. Drain and rinse under cold water. Add pesto,
sundried tomatoes, feta and cucumber.
Season and sprinkle chopped Chilli Macadamias on top.