When you say Cavolo Nero you say "Ribollita" a famous Tuscan soup. It is similar to Kale and its wonderful dark green leaves are so rich in nutrients and vitamins ( K, A, B and C ) as well as significant amounts of manganese, calcium, copper, fibre and iron.
Cavolo Nero is excellent in soups or pasta and can make a very good and delicate pesto too.
I was honestly surprised when I tried this for the first time but how delicious this pesto was. I have used white pasta but pesto often goes well with wholemeal pasta too. Then you will have a very healthy meal indeed.
When making pesto remember to use the best olive oil you can afford as it is a very prevalent ingredient.
You can make a batch and store it in the fridge for a week or you can freeze it.
Always add a bit of olive oil on top to stop it drying out.
- Prep Time : 25 minutes
- Cook Time : 12 minutes
Wash the cavolo nero, remove the stalks and steam it for 10 minutes or until tender.
Put the steamed leaves in a bowl with the almonds and the garlic clove.
Whiz and gradually add half of the olive oil, salt and pepper. Whiz on and off to prevent the blades from overheating your pesto. In the end add the grated Parmesan, the remaining oil and continue whizzing until you get a smooth dark green puree.
Make the pesto of the consistency you like by adding more or less oil.
Cook the pasta al dente ("to the bite") and when you drain it retain some of the pasta's cooking water; you can mix that with your pesto to make it smoother and your pasta less dry.
Serve with grated Parmesan cheese.
What a wonderfully healthy and delicious dish! 🙂
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