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Cavolo nero with hazelnut pesto
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Jun Tanaka serves cavolo nero with a punchy hazelnut pesto in this stunning side dish, a great way to elevate this dark leafy veg to new heights. The pesto would work equally well with other iron-rich leafy veg such as savoy cabbage or kale, if preferred.
First published in 2018
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Ingredients
Metric
Imperial
Hazelnut pesto
- 100g of blanched hazelnuts
- 1/2 garlic clove
- 20g of Parmesan, grated (use a similar hard cheese made with vegetarian rennet, if preferred)
- 100ml of hazelnut oil
Cavolo nero
- 400g of cavolo nero, trimmed, thick stalks cut out
- salt
- pepper
- lemon juice
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
Preheat the oven to 180°C/gas mark 4
2
Begin by toasting the hazelnuts. Place the nuts on a baking tray in an even single layer and toast in the oven for 5 minutes. Check, stir and toast for a further 3 minutes until golden brown
- 100g of blanched hazelnuts
3
Allow the nuts to cool then transfer to a blender with the garlic, Parmesan and hazelnut oil. Blitz to a coarse pesto, taste, and season with salt and pepper
- pepper
- 1/2 garlic clove
- 100ml of hazelnut oil
- salt
- 20g of Parmesan, grated (use a similar hard cheese made with vegetarian rennet, if preferred)
4
Blanch the cavolo nero in salted boiling water for 3 minutes
- 400g of cavolo nero, trimmed, thick stalks cut out
5
Drain and toss with the pesto and a squeeze of lemon. Season to taste
First published in 2018
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