Chef Kane Pollard and Marlon Motlop from Native Kitchen Australia whip up this easy and impressive pesto, made with Warrigal greens and macadamias.

Recipes Kane Pollard | Photographs Brendan Homan | Food styling Natalie Homan

Warrigal greens and macadamia pesto
serves 12

300g warrigal greens
2 cloves garlic
100g roasted macadamias
100g grated parmesan cheese
250ml olive oil
1 lemon, juice and zest
1 tsp flake salt

Pre-heat oven to 160C, roast macadamias until lightly coloured, set aside to cool. In a mortar and pestle or food processor, add macadamias, garlic and salt. Beat or blitz together to create a chunky paste. Add warrigal greens a bit at a time, pounding or pulsing to break them down and form the base of the pesto.

Add grated parmesan and bring the mix together, then add olive oil, a bit at a time, to stretch the mix out into a pesto. Season with the lemon juice and zest, plus more salt and pepper as required.

 

This article first appeared in the June 2024 issue of SALIFE magazine.