Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, seasonal pesto - cavolo nero. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Seasonal pesto - cavolo nero is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Seasonal pesto - cavolo nero is something that I’ve loved my entire life.
Start by bringing a pot of water to a boil. Remove the stems from the cavolo nero. If they are tender enough you can blanch the stems as well and add them to the pesto. Pulite le foglie di cavolo nero rimuovendo la costa centrale e conservando solo la foglia verde scura.
To get started with this recipe, we have to first prepare a few ingredients. You can cook seasonal pesto - cavolo nero using 8 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Seasonal pesto - cavolo nero:
- Prepare 60 g cavolo nero leaves - stalks removed. Mine where 100g with the stalks
- Prepare 20 g toasted pine nuts
- Take 10 g toasted pistachios
- Take 40 g olive oil
- Make ready 1 clove garlic
- Prepare 20 g pecorino cheese grated
- Prepare 1 tsp lemon juice
- Make ready Seasoning if required
Pair with your favourite pasta for a deliciously simple vegetarian take on Tuscan cuisine. Blending the cooked chestnuts with the Cavolo Nero produces an incredibly smooth pesto. If you are struggling to find or source the Cavolo Nero regular Kale will do just fine. Subscribe and get a free eBook packed with my top recipes.
Instructions to make Seasonal pesto - cavolo nero:
- 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.
If you are struggling to find or source the Cavolo Nero regular Kale will do just fine. Subscribe and get a free eBook packed with my top recipes. This vegan cavolo nero pesto takes fresh kale and combines it with cashew nuts. It is lighter and healthier than it's full fat Italian counterpart. Cavolo nero or tuscan kale as it is called is my favourite leafy green.
So that is going to wrap this up for this special food seasonal pesto - cavolo nero recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
