Ingredients
- 500 g cavolo nero, trimmed
- 4 cloves garlic
- 1 cup extra virgin olive oil
- 1 tsp. sea salt
- 1½ cups grated parmesan cheese
- salt and freshly ground black pepper, to taste
Cavolo Nero Pesto
Method
- Bring a pot of salted water to a boil
- Add cavolo nero and 2 cloves garlic; cook until bright green, 3–4 minutes
- Drain; transfer cavolo nero and garlic to a food processor along with the garlic and pulse to a purée
- Pour in ¼ cup of the oil while pulsing to form a pesto; transfer to bowl
- Mix through the parmesan cheese and remaining ½ cup of oil, and salt and pepper
Comments
This pesto is healthy and versatile, and is especially delicious with pasta.
Thanks to BRYDONE GROWERS for providing the organic cavolo nero used in the cooking demonstration at the Otago Farmers Market
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