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