I highly recommend trying this inspiring recipe from my morning at The River Café, it is similar to a pesto paste, but it involves cooking the health packed Cavolo Nero. I had never had this before, now it is something I will be making all the time! So many ways of using it, but my favourites listed below. Quick, easy and satisfying.
Prep time: 5 minutes
Cooking time: 15 minutes
Vegan, Gluten Free, Dairy Free
1 large handful Cavolo Nero
1 dessert spoon pine nuts
1 clove garlic
1 – 2 tablespoons extra virgin olive oil
a little of the boiled Cavolo Nero water “liquor” if required, to loosen the paste if it is a little too thick
- Bring a large pan of salted water to a rolling boil, add the Cavolo Nero and garlic and cook for approx. 12 minutes or until soft; adding the pine nuts half way through the cooking time.
- Once cooked, place the boiled ingredients in a blender (or bowl and use a stick blender) add the olive oil and blend until you get a purée, spoon in some of the boiled salt water if needed to loosen the purée, as you don’t want a paste.
- Great stirred through slow cooked potent, spread on toasted bruschetta, or simply stirred through your choice of pasta. Enjoy!