Cavolo nero pesto

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.

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.