Warrigal Greens & Desert Lime Pesto

warrigal green

250g warrigal greens, leaves picked, reserve baby leaves for garnish

1 large handful sea parsley leaves and stalks, roughly chopped, reserve a few leaves for garnish

juice of 3 lemons

250ml (1 cup) extra virgin olive oil, plus extra to cover

200g macadamias

approx 30 desert limes, plus a few halved limes for garnish

4 cloves garlic, peeled

salt flakes and cracked black pepper

60g (3/4 cup) grated parmesan

Yield: approx 750g of pesto

  • Blanch the warrigal greens in a large saucepan of boiling water for 1 minute, then rinse them in cold water. Drain well and squeeze out excess liquid.
  • Roughly chop the blanched grees and the sea parsley and place them in a food processor with the lemon juice and a little olive oil. Blend until the greens are roughly pureed. Add the macadamias, limes and garlic and continue to blend until the mixture looks like crunchy peanut butter.
  • Continue blending slowly while drizzling in the remaining olive oil until you have a coarse pesto, then season to taste with salt and pepper. Add the parmesan and pulse to blend through, then check the seasoning.
  • Transfer the pesto to sterilised jars. Let settle to remove air bubbles, cover with olive oil and refrigerate up to 3 months.

(recipe courtesy of Simon Bryant in John Newton’s, The Oldest Foods on Earth, 2016, pp. 76-78)