This is a delicious Pesto made with Warrigal Greens (also known as Botany Bay Greens or Native Spinch) and Macadamias. It is great for grazing boards, pastas and salads. If you don’t have Warrigal Greens you can swap them out for Spinach.
Ingredients
- 3 cups of Warrigal Greens (or Spinach)
- 3/4 cup of Basil Leaves (fresh)
- 1/2 cup Parmesan Cheese
- 1/2 cup Macadamia Nuts
- 1 tsp Salt
- 1 cup Olive Oil
- 1.5 tbsp Lemon Juice
Method
- Blanch Warrigal Greens in saucepan of boiling water for 1 minute
- Strain and run under the tap (cool water)
- Squeeze Greens to remove excess liquid
- Add the blanched greens, basil, macadamias, parmesan and half of the olive oil to the food processor. Puree for 30 seconds.
- Add salt, remaining olive oil and lemon juice to the food processor slowly as you puree. Continue to mix to your desired consistency (depending on whether you like it thick or smooth)
- Sit for 10 minutes then do a taste test. Adjust salt and lemon juice to your tastes.
