Green Asparagus Creme

 

Get
15 sticks medium green asparagus
150 g organic macadamia nuts (or pine nuts)
2 cups Olive oil
1 clove garlic   

Do
Soak nuts in the oil for 2 hours
Break the bottoms off the asparagus and discard them. 
Break or cut the asparagus into smalll pieces
Add it to the nuts and add the mashed garlic
Purée then refrigerate. Serve with fried asparagus pieces on toast. It also goes well with potatoes or Italian pasta.

Green Beans with Pesto and Atherton nuts

Atherton oak nuts unpeeled

GET 

500 g Green beans

2 Tbsp. Pesto (Macadamia)

Garlic 

Lemon, Juice of half a citrus

Atherton nuts (Macadamia or almonds) a hand full

Atherton nuts to be cracked open

DO

Wash and snip the ends of green beans. Steam until they are still crisp.

Mix pesto with lemon, garlic and olive oil. Mix dressing lightly under the beans.

Roast chopped atherton nuts and sprinkle over the beans.

Kale and macadamia pesto

get

1 bunch black kale 
1 medium peeled clove garlic
300g raw macadamia nuts (or hazel nuts, almonds)
1 cup olive oil 

all organic

do

Remove the stems from the kale.
Put all ingredients into a large bowl and blend together with a hand blender capable of blending hard nuts (blender stick, magic wand, …).
Put into a serving bowl with a little oil on top.
Decorate with pine nuts 

or

Wash and finely chop the kale with a large sharp knife and place in a large bowl.
Add the peeled and crushed garlic.
Grate the nuts with a medium grater. Mix under the other ingredients.
Stir in enough olive oil to make a smooth paste.
Flatten the surface of the pesto in a serving bowl and dribble some oil on top.
Serve cool.

Goes well with potatoes, noodles, brussel sprouts and parmesan.

Mushrooms with pesto

Get
250g large open field mushrooms
100g spelt flour
5 tbsp olive oil
Lemon thyme

1 bunch of basil
200g macadamia nuts
2 large cloves of garlic
1 cup olive oil

Do
Clean and remove the stems from the basil. Chop finely.
Medium grate the macadamia nuts and add to the basil in a bowl. Mix.
Crush the garlic and add.
Add oil bit by bit while stirring until a thick paste forms.
Press into the bowl. Dribble a little oil on top and cover.

Clean the mushrooms, dry them, cut a little off the stem and discard. Cut into thick slices.
Put the flour on a large plate and roll the mushrooms in it. Do this in 2 lots if there are too many mushrooms. Leave for ½ hour so the mushrooms collect lots of flour. Turn from time to time.
Heat olive oil in a stainless steel frying pan and add enough mushrooms when the oil is hot so that they do not touch. Turn when golden.
Push the mushrooms to the side of the pan when they are golden on both sides and fry the remaining mushrooms.
Sprinkle with lemon thyme.

Can be served with potatoes and a salad or with noodles and tomato sauce.

Macadamia Pesto

Macadamia flowers

get

1 bunch basil 

2-3 cloves garlic

300g raw macadamia nuts

10 tbsp olive oil

all organic

do

Finely chop the basil with a large sharp knife and place in a large bowl.

Add the peeled and crushed garlic.

Grate the nuts with a medium grater. Mix under the other ingredients.

Stir in enough olive oil to make a smooth paste.

Flatten the surface of the pesto and dribble some oil on top.

Serve cool.

The pesto should have a light green colour. If it is dark green add more nuts. This will depend on the size of your bunch of basil. If it seems dry use more olive oil. If you like plenty of garlic, use more.

Serve with pasta or potatoes and a salad. It compliments noodles with tomato sauce very nicely.

 
Coriander pesto