Cavolo nero with hazelnut pesto

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

Cavolo nero

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
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
4
Blanch the cavolo nero in salted boiling water for 3 minutes
5
Drain and toss with the pesto and a squeeze of lemon. Season to taste
First published in 2018
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After learning his craft in the UK’s best restaurants throughout the 1990s, Jun Tanaka utilises his rigorous classical training to create impeccable small plates of French and Mediterranean food at his relaxed neighbourhood restaurant in Fitzrovia.

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