Kale & Parsley Pesto

Method

Blend 2 tspns coriander, 1 tspn lemon myrtle, 1/2 tspn aniseed myrtle, 1 tspn mountain pepper, 1 tspn bush tomato and 100gm macadamias with handful fresh kale, handful parsley, 50gm grated parmesan, 2 garlic cloves, tbspn honey and macadamia oil

Spread on toast, use as a dip, stir through pasta, stuff chicken fillets