Cavolo nero and hazelnut pesto
200g cavolo nero, trimmed of thick stems, washed and chopped
3 tbsp toasted hazelnuts
3 anchovies in oil
1 fat garlic clove
good handful of watercress leaves
juice and zest of 1/2 lemon
25g parmesan, grated
100ml olive oil
salt and pepper
Whiz all but the olive oil in a food processor then, still whizzing, gradually pour in the olive oil until you have a thick pesto. Season generously.
Stir through pasta, scoop up with crisps, dollop onto soup.
gorgeous!... love cavolo nero... this is superb! You well?
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DeleteMmmm, delish, and looks pretty virtuous too which helps!
ReplyDeleteYes! Very virtuous, especially with lots of garlic. Just noticed I seem to use this yellow cup for a lot of my food!
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