Rolled veal with Warrigal greens pesto

  • 140 g (2 cups firmly packed) Warrigal greens (see Note)
  • 40 g(½ cup) grated parmesan
  • 45 g(⅓ cup) macadamias, roasted
  • 1 tbsplemon juice
  • 60 ml(¼ cup) olive oil, plus extra, to cook
  • 4x 500 gveal steaks
  • macadamia oil and salad greens, to serve

To make pesto, bring a pan of water to the boil. Blanch greens for 3 minutes, then refresh in a bowl of iced water. Squeeze out excess liquid and roughly chop. Process with parmesan, nuts, lemon juice and olive oil in a food processor until smooth; add extra oil if too thick. Season with salt and pepper.

Preheat oven to 190°C. Place each piece of veal between 2 sheets of plastic wrap and, using a meat mallet, flatten veal to 5 mm thick. Remove plastic wrap and spread veal with pesto. Roll up tightly to form a log, secure with toothpicks and rub with extra olive oil.

Heat a heavy-based frying pan over high heat. Brown veal, turning, for 3 minutes. Transfer veal to an oven tray lined with baking paper and roast for 5 minutes or until cooked through or to your liking. Cover loosely with foil and rest for 5 minutes. Slice each roll on the diagonal into 3 pieces, drizzle with macadamia oil and serve with salad greens.


• Warrigal greens are native to the east coast of Australia. I Love Warrigal Greens ( sells them fresh and frozen. Substitute English spinach.

Photography by Derek Swalwell.

As seen in Feast magazine, Jan 2012, Issue 5.

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Original source