Well, I really love leafy green veggies, but my family can be a little fussy, so I've been playing with ideas on different ways of using them. After a not-so-successful attempt at Kale Crisps the other day (I am going to need a food hydrator for things like that), I decided on a pesto instead. This turned out really well, very garlicky - so you may want to reduced the amount used, if you're not as garlic mad as I am - and there is enough for an easy pasta meal, as well as for basting fish, and/or stuffing under the skin of a chicken before roasting.
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| Cavolo Nero Pesto |
1 bunch Cavolo Nero - washed and stripped from their stalks. Discard stalks.
Sea salt
40g Butter - approx.
Olive Oil
3 cloves garlic
75g Parmesan - grated
Boil a large pot of well-salted water, plunge in the Cavolo Nero leaves and cook for five minutes. Remove and drain.
Place the cooked Cavolo Nero in a food processor along with the butter, a couple of tbs of oil, garlic and parmesan and purée until smooth. Add more oil as needed.
Caryl ♥
Place the cooked Cavolo Nero in a food processor along with the butter, a couple of tbs of oil, garlic and parmesan and purée until smooth. Add more oil as needed.
Note*: I poured a little oil over the top of the pesto in the jars, so it should last a bit longer when stored in the fridge ..... although I think we'll be using it up pretty quickly!Enjoy!
Caryl ♥
