Pesto Verde with Squid Ink Pasta Black Salami and Parmesan
By: Mynhardt
This dish just calls for a bunch of friends and a couple of bottles of Cathedral Cellar Shiraz. It is easy to prepare and sure to wow the crowds. It can be served as a starter course on a menu or as the main dish. The Pesto Verde can be made well in advance and will keep for up to a week. Use any good quality charcuterie and let it rain with parmesan just before serving.
Serves 4 to 6
Prep time: 30 min
Cooking time: 12 minutes
Ingredients for the Pesto Verde:
- 200 g of your favourite mixed soft herbs like fresh coriander, basil and Italian parsley
- 150 ml of Willow Creek Parmesan Flavoured Olive Oil
- 100 g of toasted pine nuts or any nuts of your choice
- 200 g of grated good quality hard cheese, parmesan or pecorino
- Salt and pepper
Method:
Place everything in a blender and blend until a course texture has developed, serve fresh or let it rest overnight
Ingredients for the Pasta:
- 200 g of Squid Ink Pasta, Squid Ink Spaghetti works best
- Prepared Pesto Verde
- 150 g of Black Salami or Charcuterie of your choice
- Couple of glugs of good quality olive oil
- Parmesan and Pine Nuts for garnish
Method:
- Cook the pasta as in a large pot of boiling well salted water until al dente, strain and sprinkle with some olive oil
- Stir through the Pesto Verde and serve immediately with lashings of more olive oil, parmesan, pine nuts and generous helpings of salami or charcuterie
