With roasted garlic macadamia butter and macadamia salsa verde as the main players, the possibilities are endless for building a mouth-watering sandwich. Try spreading fresh sourdough with roasted garlic macadamia butter and top with avocado slices, salad greens and your other favourite sandwich toppings. Serve dolloped with macadamia salsa verde.
Makes 1 cup
1 head of garlic
1 cup raw macadamias
¼ teaspoon sea salt
Preheat oven to 180°C. Place the garlic on a small tray and roast for 20-25 minutes, until soft. Remove and allow to cool slightly before slicing off the top and squeezing out the garlic. Set aside.
Place macadamias in a food processor and process until fine. Add garlic and salt and process until smooth. Add a little boiling water, a tablespoon at a time, if the mixture is too thick. Season to taste with extra salt if desired.
Makes 1 ½ cups
1 cup flat leaf parsley leaves, tightly packed
1 cup basil leaves, tightly packed
2 cloves garlic
1 tablespoon capers in brine
1 tablespoon red or white wine vinegar
2½ tablespoons macadamia oil
½ cup macadamias, roasted
Place the parsley, basil, garlic and capers in a food processor and process until finely chopped. Add vinegar and oil and process until combined. Add macadamias and process until the nuts are finely chopped and the mixture is well combined.