Cavelo Nero, herb and walnut pesto

Cavelo nero is the Italian name translated to black cabbage, like all cabbage it can be eaten raw, it's deep earthy flavour blitzed with different herbs and toasted walnuts creates a vibrant green pesto, perfect to use with pasta, as a salad dressing, a dip or as Nigella suggested, "Divine! Would be so good dolloped into a roasted and split sweet potato"

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 80 g Approx. 8 Cavelo nero leaves, stalks removed and roughly chopped
 25 g Mixed herbs, roughly chopped - I used 10g coriander, 5g parsley, 5g basil, 5g tarragon
 1 Garlic clove crushed
 1 Green chilli roughly chopped (deseeded if preferred)
 50 ml Lemon juice (approx. 1 large lemon)
 100 ml Olive oil
 75 g Walnuts lightly toasted in a pan and cooled
 Salt and pepper

1

Add all the ingredients except the walnuts into a food processor and blend until you have a smooth paste, add more oil if it's too thick.

2

Lightly crush the walnuts and add them to the pesto and then lightly pulse so they are roughly chopped and mixed in.

3

Season to taste

Ingredients

 80 g Approx. 8 Cavelo nero leaves, stalks removed and roughly chopped
 25 g Mixed herbs, roughly chopped - I used 10g coriander, 5g parsley, 5g basil, 5g tarragon
 1 Garlic clove crushed
 1 Green chilli roughly chopped (deseeded if preferred)
 50 ml Lemon juice (approx. 1 large lemon)
 100 ml Olive oil
 75 g Walnuts lightly toasted in a pan and cooled
 Salt and pepper

Directions

1

Add all the ingredients except the walnuts into a food processor and blend until you have a smooth paste, add more oil if it's too thick.

2

Lightly crush the walnuts and add them to the pesto and then lightly pulse so they are roughly chopped and mixed in.

3

Season to taste

Cavelo Nero, herb and walnut pesto

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