Cavolo nero pesto
Waitrose and Partners

Cavolo nero pesto

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

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseAccompaniment
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

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Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

891kJ/ 216kcals

Fat

22g

Saturated Fat

3.8g

Carbohydrates

0.7g

Sugars

0.6g

Fibre

1.2g

Protein

4.1g

Salt

0.5g

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Overall rating (5/5)

5 out of 5 stars1 rating