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The River Café


Ironing out the Facts by Glen Matten


Cavolo Nero Puree


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.

Serves: 1

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

To serve:

  • 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!