Cavolo nero pesto
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes about 675g
Skip to ingredients
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- 200g cavolo neroany tough stalks removed
- 3-4 garlic cloves
- 150g parmesan
- 250ml olive oil
- 1 lemonjuiced
- 150g walnuts
Nutrition: Per 1 tbsp serving
- kcal81
- fat8g
- saturates2g
- carbs0.2g
- sugars0.2g
- fibre0.3g
- protein2g
- salt0.1g
Method
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.
step 2
Pulse to a thick paste, then transfer to an airtight container for up to a week in the fridge, or frozen for up to three months.
