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Chicken & Warrigal Greens Pesto Balls


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



    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