Cavolo nero pesto

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
  • Preparation:
  • Total:
  • Serves: 675 persons



  1. Step 1

    Tear 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.
  2. Step 2

    Pulse 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.