Cavolo nero pesto
MAKES about 675g PREP 10 mins NO COOK EASY ❄
200g cavolo nero, any tough
stalks removed
34 garlic cloves
150g parmesan
250ml olive oil
1 lemon, juiced
150g walnuts cooked pasta, to serve
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 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.
GOOD TO KNOW gluten free
PER 1 TBSP SERVING 81 kcals • fat 8g • saturates 2g • carbs 0.2g • sugars 0.2g • ibre 0.3g • protein 2g • salt 0.1g