Ingredients

Warrigal greens pesto

• 3 cups baby warrigal greens leaves
• 1/4 cup fresh basil leaves
• 1/2 cup macadamia nuts
• 1 tsp river mint
• 1/2 cup parmesan cheese, grated
• 3 garlic cloves
• 1 lemon, zested and juiced
• salt and ground pepper to taste
• 3 tbs extra virgin olive oil

chicken balls

• 500g chicken mince
• 1 brown onion, diced
• salt to taste
• 1/2 cup plain flour

Method

1. Preheat oven to 200 degrees
2. Add all your ingredients for the pesto into a blender and pulse until it is thoroughly blended and mixed through. Place half the mix into a small bowl and the other half into a larger bowl
3. Add the chicken mince into the larger bowl, then add the onion and flour, mixing through until well combined. Add a pinch of salt
4. Using your hands, mold the chicken mix into small balls. Then fry them with a splash of olive oil on a medium heat until they brown a little. Once done, move them to a baking tray, placing them in the oven for a further 25 minutes making sure they cook all the way through. They should be firm to touch
5. Serve them hot with your small bowl of warrigal greens pesto