Vibrant red capsicum, coriander and macadamia pesto

5 mins prep time

Makes 1 cup

approx. 5g NUTS PER SERVE

Ingredients

Place macadamias into a food processor and process until they resemble coarse breadcrumbs, but are still loose.
Add remaining ingredients and continue to puree until all ingredients are uniform but several colours can still be distinguished.
Transfer to a small glass bowl, cover and refrigerate until required. Makes 1 cup or 10 tablespoons.

To store for several days, drizzle pesto with a thin film of olive oil before refrigerating.

Recipe from Food as Medicine - Cooking to prevent and treat diabetes, by Dr. Sue Radd

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