Wasabi and warrigal greens pesto

Serve this pesto alongside pan–fried barramundi or any other seafood, meat or grilled veggies.

Wasabi and warrigal greens pesto Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• difficulty

  Easy

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Ingredients

• 70 g toasted macadamia nuts, finely chopped
• 2 garlic cloves, chopped
• 250 g picked Warrigal green tips
• handful samphire tips or karkalla
• 200 ml extra virgin olive oil
• lemon juice, to taste
• 1 small Tasmanian wasabi root, lightly scraped, finely grated
• salt, to taste

Instructions

1. Place the nuts, garlic, greens and half the olive oil in a small food processor and blitz until a coarse paste forms. Add the lemon juice, grated wasabi root and salt to taste, then stir in enough of the remaining olive oil to achieve the desired consistency.
2. Spoon the pesto into a jar or airtight container and pour over a little more olive oil to prevent the pesto from oxidising. The pesto will keep refrigerated for a couple of weeks.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Tasmania

Watch The Full Episode Here

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Watch The Full Episode Here

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