Greens & Macadamia Pesto Pasta
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Greens & Macadamia Pesto Pasta
Recipe by Diana Desensi
Ingredients
5 cups loosely packed basil
½ bunch cavolo nero
½ bunch parsley, picked
300 ml Squeaky Gate extra virgin olive oil
150 g macadamia nuts
120 g Parmesan
1 clove garlic
½ lemon
Sea salt
Method
Cook the pasta in a large saucepan with salted water. Drain the pasta, reserving pasta water.
Meanwhile, for the pesto, process blanched cavolo nero, roasted macadamia nuts, and garlic clove until smooth.
Add parsley, Parmesan, and drizzle olive oil to the mixture.
Season to taste with lemon juice and salt.
Add the pesto to the pasta and mix well, adding a little reserved pasta water to combine.
