1 bunch of cavolo nero
100ml olive oil
150g pine nuts
4 garlic cloves
½ squeezed lemon
Pinch of salt
- 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.