Seasonal pesto - cavolo nero

Name: Seasonal pesto - cavolo nero
Yield: 2 people
Cuisine: British
Ingredients: 60 g cavolo nero leaves - stalks removed. Mine where 100g with the stalks; 20 g toasted pine nuts; 10 g toasted pistachios; 40 g olive oil; 1 clove garlic; 20 g pecorino cheese grated; 1 tsp lemon juice; Seasoning if required

In cucina con Sofia @In_cucinacon_Sofia

Milton Keynes via Italy

I love using seasonal produce and since basil is not in season until later in the summer, I used the cavolo nero instead to make this gorgeous pesto and serve with my cavatelli, a southern Italian pasta shape.

Fact: the literal meaning of pesto is battuto or pestare, sounds like pestle, which is the action of ‘crushing’ various ingredients together. Hence, pesto can be not only genovese, which is the classic, but any other mix of ingredients reduced to a paste.

In cucina con Sofia @In_cucinacon_Sofia

Milton Keynes via Italy

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Ingredients

2 people

60 gcavolo nero leaves - stalks removed. Mine where 100g with the stalks
20 gtoasted pine nuts
10 gtoasted pistachios
40 golive oil
1 clovegarlic
20 gpecorino cheese grated
1 tsplemon juice
Seasoning if required

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Steps

1

Roughly chop and blanch the cavolo nero leaves for 3 minutes and then transfer in a bowl with icy water so that the colour stays vibrant. Combine all ingredients in a mortar or a blender and add the leaves making sure all water has been squeezed out. I like a coarse pesto so you can pulse instead of blending, but you may prefer a smoother consistency. In the meantime cook your pasta and season with the pesto. I finished with grated lemon zest.

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In cucina con Sofia @In_cucinacon_Sofia

on April 01, 2021 16:42

Milton Keynes via Italy

MasterChef contestant 2021, Italian born, I am a pasta and Italian recipes tutor. Passionate about food, the kitchen is my happy place that I love sharing with others. Also on IG @in_cucinacon_sofia