100g (1 cup) firmly packed warrigal greens (see notes)
1 bunch broad leaf rocket, stems trimmed
80g (½ cup) macadamia nuts, toasted
3 garlic cloves, crushed
60g (3/4 cup) freshly grated parmesan
125ml (1/2 cup) extra virgin olive oil
Method
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Step 1 Fill a large bowl with iced water.
Step 2 Bring a medium saucepan of water to the boil over medium heat. Add warrigal greens100g (1 cup) firmly packed warrigal greens (see notes) and blanch (see notes) for 1 minute.
Step 3 Scoop warrigal greens out with a strainer or sieve and place immediately into iced water to stop the cooking process. Discard water in saucepan.
Step 4 Cool warrigal greens in iced water for 2-3 minutes, then drain. Pat dry with a clean tea towel or paper towel.
Step 5 Place warrigal greens with rocket1 bunch broad leaf rocket, stems trimmed, macadamia nuts80g (½ cup) macadamia nuts, toasted, garlic3 garlic cloves, crushed, parmesan60g (3/4 cup) freshly grated parmesan and olive oil125ml (1/2 cup) extra virgin olive oil in a food processor and blitz until roughly combined (or smoother, if you prefer). Alternatively, pound ingredients with a mortar and pestle to achieve desired consistency.
