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    Cavolo nero pesto

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    Cavolo nero pesto

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes

    Serves: 4


    100g cavolo nero, stalks discarded, leaves roughly chopped
    4 tbsp extra virgin olive oil, plus extra for drizzling
    1 garlic clove
    1 tbsp capers, rinsed
    25g parmigiano reggiano, grated
    20g pine nuts, toasted


    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 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.

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    This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue


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