Cavolo nero pesto

Name: Cavolo nero pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 100 g cavolo nero, stalks discarded, leaves roughly chopped; 4 tbsp extra virgin olive oil, plus extra for drizzling; 1 garlic clove; 1 tbsp capers, rinsed; 25 g parmigiano reggiano, grated; 20 g pine nuts, toasted

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

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.