Cavolo Nero Pesto

I know, you looked at the title of this post and thought, "Cavolo Nero Pesto, what was she thinking????!!

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.

Cavolo Nero Pesto

Ingredients

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.

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  ♥