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
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Apr 2015

You might also like...

Fuss-free summer recipes


Rigatoni with chicken ragu and green sauce

Fast autumn recipes


Rigatoni with mushrooms pecorino and herb crumbs

Fast summer recipes


Flathead with crushed peas

Fast seafood recipes


Pumpkin pilaf with ricotta and pepitas

Fast summer dinners


Lamb with orzo and olives

Six fast noodle recipes


Prawns with black beans, chorizo and chipotle

Egg sandwich


conversion tool