Fettuccine with kale and pecorino pesto

You'll need

380 gm dried fettuccine 1 cup (firmly packed) kale 1 cup (firmly packed) basil 2 garlic cloves 30 gm raw almonds 30 gm finely grated pecorino, plus extra to serve 140 ml extra-virgin olive oil 1 tbsp lemon juice, or to taste


  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), drain, reserving 50ml cooking water, and return pasta to pan.
  • 02
  • Meanwhile, process kale, basil and garlic in a food processor until coarsely chopped, add almonds and pecorino, season to taste and process to combine. With the motor running, add oil in a thin steady stream until a smooth purée forms, add lemon juice and check seasoning. Toss with hot pasta, adding a little reserved cooking water if necessary, and serve hot with extra pecorino.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2015

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