makes
2 cups
prep
10 minutes
cook
10 minutes
difficulty
Easy
makes
2 cups
serves
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
NAIDOC: Warrigal Greens
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 75 g (½ cup) raw unsalted macadamia nuts
- 250 g picked warrigal greens
- 1 bunch basil, leaves picked
- 1 bush lemon, juice and finely grated zest
- 350 ml extra virgin olive oil
- 70 g (½ cup) hemp seeds
- 5 garlic cloves, finely chopped
- sea salt and black pepper, to taste
- chargrilled sourdough, chopped semi-dried tomato and shredded basil, to serve
Instructions
- Preheat the oven to 180˚C. Place the macadamia nuts on a baking tray and roast for 5-10 minutes or until golden.
- Meanwhile, bring a large saucepan of water to the boil. Add the warrigal greens and cook for 30 seconds, then scoop out and place immediately into a bowl of iced water. Stand for a couple of minutes to cool, then drain and squeeze out the excess water.
- Place all the ingredients in a food processor and blitz into a mostly smooth paste.
- To serve, toss a little semi-dried tomato and shredded basil in a bowl with a drizzle of olive oil and season to taste. Spread a good dollop of pesto on the chargrilled bread and top with the tomato mixture.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
NAIDOC: Warrigal Greens
