This is a great little recipe to use on pasta or spread on a wrap or a sandwich - anywhere you'd think to use pesto. Warrigal greens grow crazy in the garden in all sorts of soils. It is indigenous to the sandy coastal areas and likes part shade to a sunny position.
Makes 2 cups
1 clove of garlic, crushed
1 cup (100g) lightly roasted macadamia nuts, chopped
3 1/2 cups (250g) Warrigal Greens (or spinach or baby spinach if Warrigal Greens aren't available), blanched and chopped
1 tablespoon Lemon Myrtle
1 teaspoon Wild Herb Salt
1/2 teaspoon Mountain Pepper
generous cup (250 ml) light olive oil
3/4 cup (100g) grated fresh parmesan
Combine all ingredients in a food processor and blend to desired tes5ture.
Gradually add the parmesan to the pesto until the pesto thickens.
You can also make the pesto by hand in a mortar and pestle. Pound the garlic and macadamia nuts together . Slowly add the warrigal greens and seasonings, grinding constantly until the desired texture is reached. This is a good way to get a 'rougher' textured pesto. Finally slowly add the olive oil and then the cheese and mix until thoroughly combined.