07 May Pesto Verde with Squid Ink Pasta, Black Salami and Parmesan

This dish 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 or as the main dish. The pesto verde can be made well in advance and will keep for up to a week in the fridge. Use any good quality charcuterie and let it rain with parmesan just before serving.
Servings | Prep Time |
4 - 6 people | 30 minutes |
Cook Time |
12 minutes |
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This dish 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 or as the main dish. The pesto verde can be made well in advance and will keep for up to a week in the fridge. Use any good quality charcuterie and let it rain with parmesan just before serving.
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Ingredients
Pesto Verde
- 200 grams Mixed soft herbs like coriander, basil and Italian parsley
- 150 ml Extra Virgin olive oil
- 50 grams pine kernels or any other nuts that you have at home
- 200 grams Parmesan cheese grated
- Salt and pepper to taste
Pasta
- 200 grams Squid ink spaghetti
- Prepared pesto verde
- 150 grams Black salami or any other charcuterie of your coice
- Couple of glugs of Extra Virgin Olive Oil
- Parmesan and Pine Kernels for garnish
Instructions
Pesto Verde
- Place all the ingredients in a blender and blend until a course texture has developed.
- Serve fresh or let it rest overnight.
Pasta
- Cook the pasta in a large pot with well salted water until al dente, strain and sprinkle with 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.