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Cavolo Nero Pesto


1 bunch of cavolo nero

100ml olive oil

150g pine nuts

4 garlic cloves

½ squeezed lemon

Pinch of salt


  1. Wash and roughly chop cavolo nero, removing stalks. You can also roughly tear the leaves off instead of chopping.
  2. 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.
  3. Keep in an air-tight container in a fridge for up to 5 days. The pesto can also be frozen.

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