Created by ImPat on March 22, 2021
Step 1: For the pesto - add all the ingredients to a food processor or high-speed blender and blitz until well combined.
Step 2: Place a spoonful or two of the pesto in the centre of each serving plate and spread it out a little with the back of the spoon. (Any leftover pesto will keep in an airtight container in the fridge for up to 1 week and makes a great dip for roasted veg or a topping for pizzas.)
Step 3: Thinly slice the avocado halves and arrange them evenly over the pesto.
Step 4: Top with the cucumber, radish and alfalfa sprouts, drizzle over the extra-virgin olive oil and scatter over the macadamia nuts to finish.
Step 5: Season well with salt and pepper and enjoy.
Step 6: TIP: to pick a ripe Shepard press gently at the top, if it gives a little it’s good to go.