Gut Health Benefits
Cavolo nero is rich in fibre and antioxidants
Pine nuts provide healthy fats
Garlic has prebiotic properties
Raw preparation preserves enzymes
Ingredients
- 1 bunch of cavolo nero
- 100ml olive oil
- 150g pine nuts
- 4 garlic cloves
- ½ squeezed lemon
- Pinch of salt
Method
- 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.
