Nuts About New Zealand

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.