Cavolo nero pesto
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes about 675g
Ingredients
- 200g cavolo nero, any tough stalks removed
- 3-4 garlic cloves
- 150g parmesan
- 250ml olive oil
- 1 lemon, juiced
- 150g walnuts
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.
