Warrigal Greens – also known as Warrigal Spinach, New Zealand Spinach or even Botany Bay greens – were one of the first native Australian vegetables to become popular with European settlers. Looking for ways to fight scurvy, Captain Cook encouraged his men to eat them, and many convicts owed their lives to the spinach-like plant. The plant was taken back to England by the botanist Joseph Banks and became popular there for a time.

Some caution should be taken with Warrigal Greens, as the leaves do contain toxic oxates, which can be harmful if consumed in large quantities. To remove the oxates blanch the leaves for 3 minutes or so, then rinse the leaves in cold water before using them in salads or for cooking.

Warrigal Greens & Desert Lime Pesto

250 g Warrigal Greens

1 cup Parsley leaves and stalk

200 g Macadamia nuts

2 tablespoons Desert Limes

1 tablespoon of honey

3/4 cup Parmesan, grated

250 ml Macadamia Oil

Salt and Pepper to taste

4 cloves garlic

Blend all the ingredients and then store in the fridge until use.