I might be biased but I love pesto and I genuinely crave home made pesto during the winter months. So if you are like me and love this super tasty green sauce, here is a great alternative, full of goodness and rich in flavour.
Cavolo nero pesto:
80g soft cavil nero leaves
80g pecorino cheese
1 garlic clove
rock salt to taste
- First quickly blanch the cavil nero leaves. To do this, quickly put them into boiling water for no more than 1 minute and then quickly take them out and place them in a bowl of ice cold water for another minute or so. This will help keep the bright green colour.
- Pat dry the leaves with a towel.
- Add the cavolo nero, parmesan, garlic clove, olive oil and rock salt.
- Blitz until you have a smooth green delicious sauce.