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1 cup raw macadamias
1/4-cup sun dried tomato
2 tbsp fresh parsley, chopped
pinch or two of sea salt
juice of half a lemon
Put the macadamia nuts in a food processor with the lemon juice. A dash of olive oil may be added to aid in blending, but is not essential. Pulse a few times until the nuts are evenly chopped and you have a moist chunky mixture. Add the sun dried tomatoes and salt and pulse a few more times until the mixture is combined. Transfer to a bowl, add the parsley and hand mix to perfection!
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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releases, seasonal recipes and more.