250g sardine fillets or 500g whole sardines (heads removed, gutted and filleted)
100g macadamia nuts
50g basil or coriander
25g garlic
5g lemon myrtle powder
Salt and pepper to taste
100ml macadamia oil
1 lemon or lime juiced
Using a mortar and pestle, or a blender, make a paste of the macadamia nuts, basil or coriander, garlic and lemon myrtle. Season with salt and pepper. Lay half the fillets, skin side down, on a plate. Coat with a generous amount of the pesto mixture. Top with the remaining fillets to make a pesto sandwich. Heat the oil in a thick bottomed pan and cook gently. Turn the fillets to brown on both sides then pour off any excess oil. Squeeze on the lemon or lime juice. Serve hot or cold.
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