Name: Cavelo Nero, herb and walnut pesto
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

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"

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

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.

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

Season to taste

CategoryDelicious dips, Italian, Sauces, Vegan, Vegetarian

Ingredients