AUTUMNAL GREEN PESTO
Ready in 5 Minutes
Autumnal green pesto with rigatoni pasta
I think a classic green pesto recipe should be up the sleeve of any cook because you never know when you might need to whip something up that is both fresh, delicious and super quick!
I love making the most of seasonal vegetables and cavolo nero is one I look forward to having as the colder months creep in. It adds an interesting depth and nutty flavour to the pesto that works beautifully with chicken or mushrooms.
This recipe will make quite a big batch so the quantities below are for you to flex however you need to make the quantity desired.
INGREDIENTS
Bunch of basil leaves, around 30g
2-3 Handful of fresh, washed spinach leaves
2-3 Stems of cavolo nero, sliced
1 Small garlic clove
1 Handful of chopped nuts (you can use pine nuts but as these tend to be quite expensive, I normally swap mine out for almonds, walnuts or a different nut instead)
1 Handful of finely grated parmesan cheese (get creative with the cheese if you like, I find Grana Padano or pecorino cheese also works well in this)
Salt & Pepper
Olive oil
METHOD
Add the spinach, basil, cavolo nero, garlic and oil to a food processor or blender and blend into a smooth paste.
Add the nuts, season to taste and pulse through until well combined.
Remove the pesto from the food processor and stir through the grated parmesan to finish.