Saturday, 24 September 2016

Warrigal Pesto

NAME: _Warrigal Pesto

(This is a recipe for Grow Lightly Food Hub Shop, and almost everything can be sourced there. See NOTES.)
Bunch Warrigal Greens (Miner's Lettuce) to make 1 cup wilted greens.
6 - 8 walnuts
1 clove garlic or half a dozen spring garlic shoots
2 - 3 tbsp olive oil
1 tbsp lime juice
1 tsp salt
3 - 4 tbsp grated Parmesan
Optional sprig or two or parsley.
Optional mint leaf or two.

Blanch the greens by picking the leaves and discarding stems, putting in a bowl, pouring boiling water over them, and leave for around 1 - 2 minutes. This step removes excess oxalic acid from the warrigal greens, and once the time is up, rinse with cold water and press as many leaves as will fit into a 250ml standard cup, that's around about what you'll need for this recipe.

Shell the walnuts, and remove the membrane between the halves. Put in the blender and give a short pulse, don't blitz them too fine as they have to go back for another pulse later on. Put crushed walnut in a bowl and set aside.

Squeeze the lime juice, put in the blender, add the garlic or chopped spring garlic sprouts, the salt, and half of the olive oil, and blend fine. (Add the parsley and/or mint as well, if using.)

Now add the warrigal greens, blend coarsely, adding olive oil as needed to maintain texture and consistency. Add the crushed walnuts and parmesan cheese and pulse to mix through.

This pesto makes a good dip or a good spread for crackers as well as being a good accompaniment to pasta dishes.

Additionally, we enjoyed a Prom Country Cheeses "Woolamai Mist" soft brie-style white mold cheese which actually paired up really well, and Swan & Oak light rye bread. 
Grow Lightly is my local F&V of choice, all organically grown, local, whole foods.
Everything for this recipe except the parmesan cheese and the salt was procured from their Food Hub Shop:
Fish Creek Mount of Olives olive oil
Fresh Warrigal greens
Spring garlic



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