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Cavolo nero pesto

Cavolo nero pesto

By Valentina Russo
10’ Prep time
5’ Cook time
15’ Total time
216 Calories
4 Serving

Summary

Delicious tossed through cooked pasta or enjoyed as a dip with seeded crackers and crudités.
Valentina Russo 0 Followers

Step by Step

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Step 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.
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Step 2

Transfer to a bowl or jar and top with a little more oil, leave to cool, then store in the fridge and eat within 2-3 days. Delicious tossed through cooked pasta or enjoyed as a dip with seeded crackers and crudités.

Ingredient

  • Parmigiano reggiano
    Parmigiano reggiano
    25 grams
  • Pine nuts
    Pine nuts
    20 grams
  • Extra virgin olive oil
    Extra virgin olive oil
    4 tbsp
  • Capers
    Capers
    1 tbsp
  • Garlic clove
    Garlic clove
    1
  • Cavolo nero
    Cavolo nero
    100 grams
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