- serves 4 people
- preparation 20 minutes
- difficulty Easy level
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
- 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.
- 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.
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