Our Recipes

Kale Pesto & Chorizo Pasta


Cook kale in a large saucepan of salted boiling water till just wilted. Drain and refresh in cold water. Pat dry on absorbent paper. Place kale, pinenuts, garlic, pecorino, lemon rind, lemon juice, oil and salt & pepper in the food processor and process till roughly chopped. Set aside.


Cook pasta according to directions.


Heat non-stick frying pan on high, add chorizo and cook for 1-2 minutes to release flavours and to go golden.


Remove from heat and drain pasta, return to cooking pot, add pesto and chirizo, toss to combine.


Serve with more pecorino and cracked black pepper. Enjoy

Kale Pesto & Chorizo Pasta Ingredients
Ingredient Quantity Description Stallholders
Sea Salt & Cracked Black Pepper
Kale250 gramsstems removed
Garlic1 clove
Pine Nuts1/4 cuptoasted
Pecorino1/2 cupfinely grated & extra for serving
Lemon Rind1 tablespoonfinely grated
Lemon Juice2 tablespoon
Olive Oil1/3 cup
Fresh Pasta400 grams

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