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Warrigal greens pesto recipe
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Try using Australian warrigal greens in place of spinach for a more intense, earthy, and herbaceous flavor. Larger leaves should be blanched before eating, while smaller leaves can be eaten raw. Make a tasty garlicky pesto with them to mix into your pasta.
Ingredients:
100g (1 cup) firmly packed warrigal greens (see notes)
1bunchbroad leaf rocket, stems trimmed
80g (½ cup) macadamia nuts, toasted
3garliccloves, crushed
60g (3/4 cup) freshly gratedparmesan
125ml (1/2 cup) extra virgin olive oil
Instructions:
Prepare a refreshing ice bath in a spacious bowl.
Bring a medium saucepan of water to a gentle boil. Add warrigal greens and blanch for 1 minute according to the notes.
Using a strainer or sieve, lift the warrigal greens out and transfer them directly into ice water to halt cooking. Dispose of the water in the saucepan.
Chill warrigal greens in ice water for 2-3 minutes, then drain and gently press dry with a clean tea towel or paper towel.
Combine warrigal greens, rocket, macadamia nuts, garlic, parmesan, and olive oil in a food processor and pulse until mixture reaches your preferred texture, or use a mortar and pestle for a more rustic finish.