This pesto is easy to make and doesn’t disappoint. It’s always a show stopper and is great as a side, slathered over red meats and charred veggies.
3 cups Warrigal Greens, wash and pat dry
40g (½ cup) grated parmesan
45g (⅓ cup) macadamias, roasted
1 tbsp lemon juice
60 ml (¼ cup) olive oil, plus extra, to cook
macadamia oil, to serve
In a food processor, process all the ingredients in a food processor until smooth. You can add extra olive oil if you need to loosen the pesto. Season with salt and pepper and add extra lemon juice to taste.
Drizzle with macadamia oil and serve.