Pictured with Avocado and Fingerlime Puree for "Rainforest Symphony" Winner of the Pure Planta Food Fiesta Challenge
Pickled Warrigal Greens and Macadamia Nut Pesto
½ cup/70g Pickled Warrigal Greens
3 tbspns Macadamia nuts
Splash Macadamia Oil to toast nuts
2.5 tbspn Macadamia Oil
¼ tspn Natural Lake Salt
Toast Macadamia nuts in oil until golden brown. Remove nuts and grind in a mortar and pestle.
Grind pickled Warrigal Greens, add nut paste and mix in Macadamia Oil gradually.
Garnish with dipping pretzels, Baked Warrigal Green "Chips" and serve.