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Pesto Verde with Squid Ink Pasta Black Salami and Parmesan - Cathedral Cellar Shiraz

This dish just 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 on a menu or as the main dish. The Pesto Verde can be made well in advance and will keep for up to a week. Use any good quality charcuterie and let it rain with parmesan just before serving.

Ingredients for the Pesto Verde:
  • 200 g of your favourite mixed soft herbs like fresh coriander, basil and Italian parsley
  • 150 ml of good quality olive oil
  • 100 g of toasted pine nuts or any nuts of your choice
  • 200 g of grated good quality hard cheese, parmesan or pecorino
  • Salt and pepper
Ingredients for the Pasta:
  • 200 g of Squid Ink Pasta, Squid Ink Spaghetti works best
  • Prepared Pesto Verde
  • 150 g of Black Salami or Charcuterie of your choice
  • Couple of glugs of good quality olive oil
  • Parmesan and Pine Nuts for garnish


4 to 6

Prep time:

30 min

Cooking time:

12 minutes


Pesto Verde

Place everything in a blender and blend until a course texture has developed, serve fresh or let it rest overnight


  1. Cook the pasta as in a large pot of boiling well salted water until al dente, strain and sprinkle with some 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