Macadamia Purée

Preparation info

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By Ben Shewry

Published 2012

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  • 200 g (7 oz) Brookfarm macadamia nuts
  • 30 ml (1 fl oz) Brookfarm cold-pressed macadamia oil
  • table salt, to taste
  • 10 ml ( fl oz) white wine vinegar
  • 90 ml (3 fl oz) water


Blitz the macadamia nuts, macadamia oil, salt and vinegar in an upright blender, adding some water to adjust the consistency. Blend for about 10 minutes. Pass through a fine chinois (conical sieve), then adjust the seasoning. This recipe will make more than you will need but it is the minimum quantity needed for blending.