Who can resist the aroma of freshly picked herbs? You can find them all year round, but in spring herbs are gloriously gorgeous. Use them in the kitchen to lift the mood and the palate with this pesto recipe by Angela Nicolettou.
Spring herb pesto with fettuccini
½ cup mint leaves
½ cup dill
½ cup parsley
½ cup rocket
1 cup almonds, finely chopped
1 clove garlic
½ cup grated kefalograviera or parmesan, plus extra to serve
½ cup extra virgin olive oil
500g fresh fettuccini
To make pesto, place ¾ of the almonds in a food processor and grind. Add the garlic, herbs, cheese and olive oil and process to form a paste. Taste and add salt and pepper. Set aside.
Cook pasta as per instructions and reserve 1 cup of cooking liquid.
In a large bowl, add the pesto and the hot pasta and toss. Add some of the reserved cooking liquid to make a nice sauce.
To serve, garnish with the remaining almonds, some grated cheese and a drizzle of olive oil.