{Recipe; Vegan MoFo} Basil, Macadamia and Coriander Pesto


Today’s recipe is a pesto made from locally-grown macadamia nuts, coriander and basil. It also consists of locally-made raw macadamia nut cheese. These ingredients were purchased at one of our local farmers’ markets.

We purchased the produce on a beautiful spring morning last week, and made the pesto just a few hours later. The freshly-picked status of the herbs is evidenced by the vibrant green colour of the pesto.

Most jars of supermarket pesto contain dairy-based cheese. The best option for vegans is to make their own. Homemade pesto is simple and quick to prepare, and does not require an excess of salt and oil like its counterparts on supermarket shelves.

Raw macadamia nut cheese

Raw macadamia nut cheese by Raw Ecstacy.


1 1/2 cups raw macadamia nuts

3 cups coriander leaves

1/2 cup basil leaves

1/4 cup nut cheese, homemade* or store-bought

2 Tbsp freshly squeezed lemon juice (some pulp OK)

2 1/2 Tbsp extra virgin olive oil 

1/2 tsp salt


1. Wash and dry the coriander leaves and basil leaves.

2. Add the nuts to a food processor and process for about 15 seconds.

3. Add the leaves and nut cheese and process for 30 seconds, stopping the machine to scrape down the sides of the jug with a spatula (if necessary).

4. Add the lemon juice, oil and salt through the chute, while the machine is still running. Process for 15 seconds, or longer, to achieve a smooth consistency.

Store leftovers in a lidded glass jar in the fridge.

This is a low-oil pesto. It is suitable for spreading on toast or flax crackers. You may want to add more olive oil if you are stirring the pesto through spaghetti. Just add additional oil to the portion that you are using.

* For a simple, homemade nut cheese, see this recipe.


Raw macadamia kernels from Tuckombil Native Foods.

The Tiny Vegans’ Verdicts

All of the tiny vegans enjoy eating pesto pasta. My daughter enjoys pesto on toast, or in her school lunchbox as a dip for raw vegetable ‘sticks’.



About Ally
Mamma. Vegan. I blog at Made of Stars.

11 Responses to {Recipe; Vegan MoFo} Basil, Macadamia and Coriander Pesto

  1. narf77 says:

    It’s still a bit cold to be thinking hummus and pesto sarnies for tea but I reckon a dollop of this would be amazing in a bowl of homemade soup…Yummers! Cheers for sharing Ally, I will definitely be making this and cheers for the linkie to the cheeze as well 🙂

  2. Kate says:

    I love macadamia pesto! I’ve never tried coriander and basil together though, is the coriander overpowering?

    • Ally says:

      Hi Kate!

      I don’t find the coriander overpowering, but you could always change the ratio of basil leaves to coriander leaves if you aren’t a big fan of coriander. I adore macadamias in pesto too. 🙂

  3. susykat says:


  4. saplingvegan says:

    I love pesto! Good to have other people’s take on it 🙂

  5. uglicoyote says:

    Reblogged this on Vegan,Vegan.

  6. Pingback: {Recipe; Vegan MoFo} Roasted Cashew and Coriander Pesto | Made of Stars

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