Parsley, lemon and macadamia dairy free pesto

A dairy free parsley and lemon pesto with a zing that is naturally fresh and alive.

Parsley, lemon and macadamia dairy free pesto

A delicious dairy free parsley pesto recipe. Creamy macadamias and fresh lemon combine to make this a treat to have alongside fish or meat, mix into soup or spread on crackers as a light and filling snack.



  • ⅓ cup raw macadamia nuts
  • 1 fresh red chilli, deseeded and chopped
  • 1 clove chopped garlic
  • 1 large bunch flat leaf parsley, washed
  • ⅓ cup olive oil
  • ½ lemon, juiced


  1. In a food processor, blend the macadamia nuts, chilli and garlic until the nuts are medium to fine in texture (around 20-25 seconds).
  2. Add the parsley and pulse for another 10-15 seconds.
  3. Add the olive oil and lemon juice and pulse until smooth (about 20 seconds). Be sure not to over blend as the pesto works well when it is not too smooth and is left with a little texture to it.


  • Serve alongside some sunflower and sesame crackers for a lighter meal or snack, or as an accompaniment to any main fish or lamb dish.
  • For a zingy side dish, add the zest of one lemon.
  • If you feel like a richer flavour you can roast the macadamia nuts beforehand or try doing a blend of ½ roasted and ½ not roasted macadamia nuts.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • By Anna McCormack

    Woman, mother, advocate for anything that truly nourishes the body, food or otherwise.

  • Photography: Alan Johnston, Photographer

    I have studied Social Documentary Photography. Lots of life experience throughout which I have kept a keen sense of humour.