Bush mum of our dreams, Narelle Happ, has been kind enough to share her simple Warrigal Greens Pesto recipe. She says she takes it to every workshop because kids love to make it, and she’s noticed that kids who grow, harvest and cook foods will often be much more inclined to eat them. So it’s a great way to get them to understand the benefits of eating green leafy things and natives at the same time. Also, it can be made nut-free with sunflower seeds to cater for allergies.
50g macadamia nuts, roasted
1-2 cloves garlic
250g Warrigal Greens
125ml olive oil
100g grated parmesan cheese (or vegan alternative)
Salt and pepper to taste
- Wash and then blanch Warrigal Green leaves in boiling water with a tablespoon of olive oil for 60 seconds. This gets rid of the oxalic acid, present in all raw spinaches.
- Drain and cool in a bath of iced water to preserve the bright green colour. Squeeze the excess water out of the leaves. Discard water onto the garden once cooled.
- In a food processor or blender, combine the Warrigal Greens with the nuts and garlic.
- Slowly add the oil, then the cheese. Season to taste.
- Cold as a dip with carrot and celery sticks or rice crackers or hot on pasta.
Tip: Garnish with flowering wattle for a burst of colour.
And keep an eye out for recipes and more native edibles content, coming soon on the Journal!