Warrigal green and desert lime pesto with wholemeal pasta | FOODWISE

Ingredients

• 500 g wholemeal or spelt pasta
• extra virgin olive oil, for drizzling
• salt flakes and cracked black pepper
• shaved parmesan, to serve
• 250 g warrigal greens, leaves picked, bay leaves reserved to garnish
• 1 large handful sea parsley leaves and stalks, roughly chopped, a few leaves reserved to garnish
• juice of 3 lemons
• 1 cup (250 ml) extra virgin olive oil, plus extra to cover
• 200 g macadamias
• about 30 desert limes, plus a few halved limes to garnish
• 4 cloves garlic
• peeled salt flakes and cracked black pepper
• ¾ cup (60g) grated parmesan