Warrigal is a Sydney word for Dingo or wild horse (Dharug Eora traditional language- indigenous Australian)
+Ingredients
1½ cups of warrigal greens
½ cup basil leaves
100 grams of cashew nuts
180 mls extra virgin olive oil (EVOO)
3 garlic cloves peeled
85 grams of Taleggio or vegan parmesan cheese
Extra parmesan for garnish
Pinch salt pepper and ground black pepper
Eight precooked fresh small baby beetroots
Fresh sourdough wholemeal wholegrain bread
+Method
Steam warrigal greens until soft let cool
Add garlic cloves, steamed warrigal greens and basil leaves, half of the EVOO in a blender and blend until thoroughly creamed
Add nuts and cheese and blend, adding more olive oil until you get to a paste like consistency that stays on a spoon, add salt and pepper to taste
Finely slice beetroot
Toast eight slices of sourdough bread, when warm spread with pesto and top with thin beetroot slices and sprinkle with extra vegan or other parmesan cheese