Olive and Macadamia Nut Dip

Makes approx 12 serves (27g per serve)

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Categories: Macadamia Dips and Sauces

Ingredients

2 1/2 tablespoons balsamic vinegar
6 anchovy fillets
2 garlic cloves
3/4 cup macadamia nuts
2 teaspoons capers, drained
4 hard boiled egg yolks
12 large pitted green olives
1 small handful italian parsley

Method

Put all ingredients into a food processor and process until a smooth paste. Season with freshly ground black pepper.