Cavolo Nero Pesto

14/01/2020

The bounty of late-autumn crop offers the perfect antidote to the nights drawing in and the wind turning colder. Cavolo nero, also known as Tuscan or black kale is one of our favourite winter greens. It contains powerful antioxidants which help cells fight against free radicals and it's rich in Vitamin K which plays a key role in bone health. Are we giving you enough reasons to incorporate this gentle earthy vegetable in your diet?

How about trying this pesto next time when you're in search for something new and exciting to cook?

Serves: 4

Prepare: 10 minutes

Cook: 5 minutes

Ingredients:

  • 200g cavolo nero, stalks discarded, leaves roughly chopped
  • 6 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 garlic glove
  • 2 tbsp capers, rinsed
  • 30g parmigiano reggiano
  • 20g pine nuts or walnuts

1. Bring a large pan of salted water to the boil. Add the cavolo nero and simmer for 5 minutes until tender. Drain off the water and add the hot leaves, with any residual water still clinging to them, to a food processor with the remaining ingredients. Whizz until mostly smooth.

2. Transfer to a bowl or jar and top with more oil and leave to cool.

Serving suggestion - delicious tossed through cooked pasta or enjoyed as a dip with seeded crackers and crudités.

Tip: You can store the remaining pesto in the fridge and eat within 2-3 days.

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