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 – 6people 30minutes
Cook Time
12minutes
Servings Prep Time
4 – 6people 30minutes
Cook Time
12minutes
Ingredients
Pesto Verde
  • 200grams Mixed soft herbslike coriander, basil and Italian parsley
  • 150ml Extra Virgin olive oil
  • 50grams pine kernelsor any other nuts that you have at home
  • 200grams Parmesan cheesegrated
  • Salt and pepper to taste
Pasta
  • 200grams Squid ink spaghetti
  • Prepared pesto verde
  • 150grams Black salamior any other charcuterie of your coice
  • Couple of glugs of Extra Virgin Olive Oil
  • Parmesan and Pine Kernels for garnish
Instructions
Pesto Verde
  1. Place all the ingredients in a blender and blend until a course texture has developed.
  2. Serve fresh or let it rest overnight.
Pasta
  1. Cook the pasta in a large pot with well salted water until al dente, strain and sprinkle with olive oil.
  2. Stir through the pesto verde and serve immediately with lashings of more olive oil, parmesan, pine nuts and generous helpings of salami or charcuterie.