Cavolo nero orecchiette
Enjoy this easy-to-make, quick pasta. It’s full of goodness from the iron-rich cavolo nero, which is in season over the winter
Cavolo nero pesto
Makes about 675g
Easy
Prep:
No cook
Swap the traditional basil and pine nuts for cavolo nero and walnuts to make our cavolo nero pesto. Stir into your favourite pasta to serve
Skip to ingredients
- 200g cavolo neroany tough stalks removed
- 3-4 garlic cloves
- 150g parmesan
- 250ml olive oil
- 1 lemonjuiced
- 150g walnuts
Nutrition: Per 1 tbsp serving
- kcal81
- fat8g
- saturates2g
- carbs0.2g
- sugars0.2g
- fibre0.3g
- protein2g
- salt0.1g
Method
step 1
Tear the cavolo nero and put into a food processor. Peel the garlic and drop this in, then crumble in the cheese and add the oil, lemon juice and walnuts.
step 2
Pulse to a thick paste, then transfer to an airtight container for up to a week in the fridge, or frozen for up to three months.
