Cavolo nero with hazelnut pesto

PT15M

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Ingredients

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Hazelnut pesto

Cavolo nero

1
Preheat the oven to 180°C/gas mark 4
2
Begin by toasting the hazelnuts. Place the nuts on a baking tray in an even single layer and toast in the oven for 5 minutes. Check, stir and toast for a further 3 minutes until golden brown
3
Allow the nuts to cool then transfer to a blender with the garlic, Parmesan and hazelnut oil. Blitz to a coarse pesto, taste, and season with salt and pepper
4
Blanch the cavolo nero in salted boiling water for 3 minutes
5
Drain and toss with the pesto and a squeeze of lemon. Season to taste
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