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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.