- 1 1/2 tbsp macadamia oil
- 1 cup basil leaves
- 1/4 cup macadamias roasted and chopped
- 1 clove garlic
- 2 tsp lemon juice
- 1 pinch salt
- Combine all ingredients in a blender or food processor until almost smooth.
- Store in an airtight jar in the fridge for up to 2 days.
- Grill thin slices of zucchini and eggplant and serve on bread with sliced tomatoes and a generous topping of macadamia basil pistou.