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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

Typical values per serving when made using specific products in recipe