Pannacotta:
In a food processor, combine the mint leaves, macadamia nuts, butter, and sugar.
Pulse until you get a homogeneous mixture, but still with some large pieces. Set aside.

Pour 1/4 cup (60 ml) of milk into a saucepan.
Sprinkle the gelatin over the milk. Dissolve slowly over low heat, stirring occasionally. Set aside.

Mix the remaining milk, cream, sugar, and lemon zest.
Bring to a boil, reduce the heat, and simmer for 5 minutes.
Remove from heat and stir in the gelatin mixture and mint pesto.

Grease 6 ramekins (even if you use silicone molds, it will make unmolding easier) and pour in the preparation.
Refrigerate for at least 3 hours or until the cream is set.
Invert onto individual serving plates.
Garnish with blueberry sauce.

Blueberry sauce:
In a small saucepan, combine 1/2 cup (125 ml) of blueberries, sugar, and port wine.
Bring to a boil, reduce the heat, and simmer for 3 to 5 minutes or until the blueberries have burst and the sauce has thickened.

Add the remaining 1/2 cup (125 ml) of blueberries and lemon zest.
Pour over the pannacotta.