Cavolo nero pesto
- Samuel Goldsmith
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Makes about 675g
Easy
Prep: 10 mins
No cook
A star rating of 3.6 out of 5.6 ratingsRate
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Swap the traditional basil and pine nuts for cavolo nero and walnuts to make our cavolo nero pesto. Stir into your favourite pasta to serve
Freezable
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
200g cavolo nero
any tough stalks removed
-
3-4 garlic cloves
-
150g parmesan
-
250ml olive oil
-
1 lemon
juiced
-
150g walnuts
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Nutrition: Per 1 tbsp serving
- kcal81
- fat8g
- saturates2g
- carbs0.2g
- sugars0.2g
- fibre0.3g
- protein2g
- salt0.1g
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Method
-
step 1
Tear the cavolo nero and put into a food processor. Peel the garlic and drop this in, then crumble in the cheese and add the oil, lemon juice and walnuts.
-
step 2
Pulse to a thick paste, then transfer to an airtight container for up to a week in the fridge, or frozen for up to three months.
Recipe from Good Food magazine, December 2022
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A star rating of 3.6 out of 5.6 ratings
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