Cavolo nero with hazelnut pesto


Store Cupboard

  • 100g of blanched hazelnuts
  • salt
  • pepper

Fruit & Vegetables

  • 1/2 garlic clove
  • 400g of cavolo nero, trimmed, thick stalks cut out
  • lemon juice


  • 20g of Parmesan, grated (use a similar hard cheese made with vegetarian rennet, if preferred)

Oils & Vinegars

  • 100ml of hazelnut oil