CAVOLO NERO & HAZELNUT PESTO

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.

PESTO PLEASE

Eat it all year round. My basil and garlic pesto.

BASIL AND GARLIC PESTO

SERVES 4
50 basil leaves: de-stemmed; washed; dried
1 large garlic clove, chopped
60g parmesan/pecorino, chopped
15g pine nuts
large pinch salt
50ml extra virgin olive oil

Blend all the dry ingredients in a food processor or a hand-held whizzer. When mixed, stir in the olive oil a little at a time. Serve with fresh tortelloni, drizzle on hot soup or spread on warm foccaccia. TA DA!