Method

• Wash and roughly chop cavolo nero, removing stalks. You can also roughly tear the leaves off instead of chopping.
  
• Add the chopped cavolo nero, the pine nuts, the garlic, the olive oil, a pinch of salt and lemon juice in a kitchen processor and blend.
  
• Keep in an air-tight container in a fridge for up to 5 days. The pesto can also be frozen.