Ingredients
Method
1.To make the pesto, first 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.
2.Roughly chop the blanched greens 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.
3.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.
4.Transfer the pesto to sterilised jars. Let it settle to remove any air bubbles, then cover with olive oil. This makes about 750 g of pesto.
5.Cook the pasta in boiling salted water until al dente, then toss it in a little olive oil to prevent it from clumping together. Fold in 100 g of pesto per serve, drizzle with olive oil and season with black pepper.
6.Make a salad of the reserved warrigal green baby leaves, sea parsley and desert limes. Season with salt to taste, then add a little olive oil and pepper.
7.Divide the pasta among bowls and garnish with the salad. Serve with shaved parmesan and a small bowl of extra pesto to the side, if you like.
You can store the pesto in the fridge for up to 3 months. If you want to eat the pesto as a dip, add a little more oil to thin it down. The seedlings for Warrigal greens are available from good nurseries. If you cannot locate Warrigal greens, good old English spinach would suffice.
Note
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