Monday, January 13, 2014

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.

5 comments:

  1. gorgeous!... love cavolo nero... this is superb! You well?

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    Replies
    1. I'm well, my dear, thank you. You? Book out in July which is very very exciting! http://www.amazon.co.uk/The-Recipe-Wheel-Rosie-Ramsden/dp/0091957044

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  2. Mmmm, delish, and looks pretty virtuous too which helps!

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  3. Yes! 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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