Cavolo nero with hazelnut pesto

4
15 minutes

Ingredients

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

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
  • lemon juice