Cavolo nero with hazelnut pesto
by Jun Tanaka
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Ingredients
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
Cheese
20g of Parmesan, grated (use a similar hard cheese made with vegetarian rennet, if preferred)
Oils & Vinegars
100ml of hazelnut oil