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Bush Tucker Bake Off.

What about pesto sauce that uses eucalyptus for flavor the build up your immune system? However please remember eating eucalyptus in large amounts could be poisonous. Don't eat the leaves, cook sparingly with the oil, & don't serve to children under 6 However if you follow this recipe you will find the tangy flavour eucalyptus cooked through the paste. Not only gives you a fresh breathe but also clears a head cold. Eucalyptus Pesto with Scallops. press on our blog page for the recipe.

Eucalyptus Pesto with Scallops.


  • 25 large scallops

  • 500g whole wattleseed pasta

  • 500g Warangal greens

  • 2 cloves garlic

  • 1 cup macadamia nuts

  • 1/2 cup pecorino Romano

  • 1/2 cup olive oil

  • 3 branches Eucalyptus


  • 1 Place the eucalyptus into hot olive oil and let it sit for about 45 minutes, stirring occasionally. Strain the leaves and branches out with a mesh strainer and reserve the oil. Be sure to press on the leaves and branches to harvest as much oil and flavor as possible.

  • 2 In a food processor, blend the cheese, garlic, Warangal greens, and nuts. Slowly add in the oil while the machine is running.

  • 3 Cook the pasta. When it is ready, strain, reserving about a half cup of the pasta water. Immediately mix the pasta and water with the pesto.

  • 4 Sear the scallops on both sides.

  • 5 Put the pasta on a plate to serve and top with scallops


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