A beautiful recipe created by Chef Rigo, which embodies the native species of the land in which we are harvesting from whilst celebrating diverse cultural culinary traditions.
This recipe blends a classic Italian preparation with native Australian herbs.
” For some, saltbush is not really enjoyable if eaten raw by itself but it becomes great if fried or blended to make a sauce like Pesto. ”
INGREDIENTS
- 100g Saltbush leaves
- 100g Warrigal greens
- 50 ml olive oil
- 50g toasted macadamia
- 50g grated parmesan or pecorino
- 1 pinch pepper
- 1/2 garlic cloves
- 1/2 lemon juice
METHOD:
- Put the liquid ingredients in the blender and mix together
- Add remaining ingredients and blend until smooth.
- If the pesto is too thick add a little bit of water, if it’s too runny add some extra nuts.
This recipe doesn’t require extra salt since the saltbush and the cheese are salty enough.
It can be done vegan without using any cheese, if you decide to do so add extra 25 grams of nuts.
Now you can use this pesto as a sauce for a pasta, as a dressing for a salad or as a topping for some roasted vegetables.
Recipe Created by – @byrigo.melbourne