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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.