Cavolo Nero Pesto

Cavolo Nero Pesto

Prep: 15 mins
Cook: 5 mins
Servings: 6
Difficulty: Easy
Autumn Vegetarian

Ingredients

  • 2.0 cup Cavolo Nero Leaves
  • 120.0 ml Olive Oil
  • 120.0 ml Grana Padano or Hard Goat Cheese
  • 80.0 ml Almonds
  • 2.0 clove Garlic
  • 1.0 to taste Salt and Pepper

Instructions

  1. Blanch cavolo nero leaves briefly in boiling water, then drain and squeeze dry.
  2. In a food processor, blend cavolo nero, garlic, and almonds with half the olive oil until smooth.
  3. Add cheese and remaining oil, process until combined.
  4. Season with salt and pepper to taste.
  5. Store in jar with a thin layer of olive oil on top.

Change how you cook

Get your first box and connect to the seasons and the land!

Order vegbox

This weeks box stars

Broad Bean

Broad Bean

Radish

Radish

Violet

Mint

Mint

Thyme

Thyme

Lettuce

Lettuce

Arena

Parsley

Parsley

Italian Giant

Leek

Leek

Onion

Onion

Spring