NATIF 'Bush Tucker' Pesto
Large bunch of Greens - Parsley, Kale, Spinach or blanched Native Warrigal Greens
1 Cup Australian Macadamia nuts or almonds, pine nuts
1 teaspoon of NATIF Lemon Myrtle
2 crushed NATIF Pepperberries
3 crushed NATIF Bush Tomatoes
1/2 teaspoon of NATIF Mountain Pepperleaf
1 teaspoons of NATIF Saltbush
1/3 cup EVOIL (Extra Virgin Olive oil) or Native Macadamia Oil - add more if needed.
Process nuts NATIF Herbs and Spices and Bush Foods in food processor and grind till just crunchy
Add the Greens and process until blended.
Pour in the Oil and blend further until pasty.
Store in an airtight container in the fridge topped with some extra oil on top to seal from the air.
Enjoy on breads, use as a dip, with avocado, toasties, add to sauces, add a dollop onto seafood, spread onto pizza bases.
Option: Squeeze some NATIF Fingerlimes onto the pesto for a snap crackle and punch of lime flavour. Use some lemon if you don't have any.