Today I managed to get down to the plot again as I need to
get the paths sorted before the new season is upon us, I was taking a
well-earned Tea break when my mind started wandering and I was thinking to
myself “that Cavolo Nero needs using up before it becomes Percy food (Percy is
My daughters Duch Rabbit) or even Hefty’s and Hilda’s mid-week special snack.
When I came up with a great idea for it, so when I was finished up the plot for
the day I grabbed myself a good bunch and headed home.
Cavolo Nero pesto with WalnutsThis is how I made it:
A good bunch of Cavolo Nero (5-6 large leaves)
2 Garlic cloves
5-6 walnut half’s (toasted)
50g Parmesan Cheese (or supplement for Pecorino if Veggie)
Salt & pepper
Olive oil
First I toasted my walnuts, and then put aside to cool. Then
I blanched my Nero in boiling salted water for 40seconds no more then removed
from heat and refreshed under cold water and squeezed all the water out. Then
in a food processor I added the Nero and the walnuts and blitz until it was a
course chop then added the garlic and parmesan then blitz until a smooth paste.
Add the olive oil to create a smooth paste (about 2-3 tablespoons).
This can now be kept in the fridge for about 2-3 weeks until
you need it. I simply cooked some pasta and tossed it through and added myself
some protein (veggies need not)I can confirm it was VERY tasty and what a different way to use your Cavalo Nero.
