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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.

Recipe from Good Food magazine, December 2022

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A star rating of 3.4 out of 5.5 ratings
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