Cavolo nero pesto
Swap the traditional basil and pine nuts for cavolo nero and walnuts to make our cavolo nero pesto. Stir into your favourite pasta to serve
- Serves: 675 persons
- 200g cavolo nero, any tough stalks removed
- 3-4 garlic cloves
- 150g parmesan
- 250ml olive oil
- 1lemon, juiced
- 150g walnuts
- cooked pasta, to serve
Step 1Tear the cavolo nero and put into a food processor. Peel the garlic and drop this in, then crumble in the cheese and add the oil, lemon juice and walnuts.
Step 2Pulse to a thick paste, then spoon over cooked pasta and toss together before serving. The pesto will keep covered and chilled for up to a week or frozen for up to three months.