This is a throw-together pesto using up leftover herbs; substitute with any of your favourites. Rocket leaves add a great peppery finish while also helping the pesto go further.
Serves: 4
INGREDIENTS
Pesto
2 cloves garlic
100 grams pine nuts
2 cups basil leaves
1½ cups rocket leaves
½ cup fresh parsley leaves
100ml olive oil
juice ½ a lemon
100 grams parmesan, finely grated
sea salt and cracked pepper
To serve
250 grams pappardelle pasta
finely grated parmesan and pea shoots, to serve (optional)
METHOD
Pesto: Place garlic and pine nuts in a food processor and process until coarsely chopped. Add the herbs and blitz until almost smooth. Stir through the olive oil, lemon juice and parmesan. Season to taste.
Cook the pasta in a large saucepan of salted, boiling water until al dente. Drain and reserve ⅓ cup pasta water.
To serve: Stir pesto and cooking water through pasta and serve with finely grated parmesan and pea shoots.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.