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Cavolo nero pesto
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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.
This recipe first appeared in Waitrose & Partners Food, November 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2019.