Cavolo Nero Pesto with Basil
Cavolo nero pesto is a delicious, vibrant sauce that you will love - and the fact it is so jam packed with this nutritious leafy green is an amazing healthy bonus! Black kale, tuscan kale, lacinato kale, dinosaur kale, call it what you will - cavolo nero lends an extra flavour dimension to this pesto and it can be made with or without the classic basil.
Ingredients
- 200 g (7 oz) cavolo nero, stems removed and leaves roughly torn or chopped
- 2 cloves garlic, peeled
- Juice of 1 lemon
- 4 Tbsp pine nuts
- 50 g (0.5 cups) pecorino or parmesan*, grated or roughly chopped cubed
- 1 bunch basil
- Salt, to taste
- 100 ml (0.40 cups) extra virgin olive oil
Instructions
- Blend all of the ingredients in a food processor. (You may want to start with only half of the cavolo nero, if it won't all fit in at once, and add the remaining amount once the rest is blended.)
Notes
*Parmesan is not technically vegetarian due to using animal rennet. I use a vegetarian friendly Pecorino from Tesco, there are other Italian hard cheese alternatives available in most supermarkets.
Optional Step: Blanch your cavolo nero before adding to the food processor. Add to salted boiling water for about 3 minutes, until the leaves are brighter green and softened. Rinse with cold water, pat dry, and proceed with the recipe. This will create a creamier texture in your pesto.
Calories: 248kcal, Carbohydrates: 6g, Protein: 5g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Cholesterol: 9mg, Sodium: 114mg, Potassium: 244mg, Fiber: 1g, Sugar: 1g, Vitamin A: 3441IU, Vitamin C: 50mg, Calcium: 149mg, Iron: 1mg