Cavolo Nero and Walnut Pesto Pasta
Cavolo Nero and Walnut Pesto Pasta



  • 200g cavolo nero, stalks removed and discarded
  • 4 garlic cloves
  • 150g parmesan
  • 250ml quality olive oil
  • 1 lemon, juice only
  • 150g walnuts
  • Pasta, cooked to serve
  • Roughly tear the cavolo nero leaves and place in a food processor, along with the garlic cloves, cheese, oil, lemon juice and nuts. Pulse until a thick paste is achieved, then check the seasoning and serve with al dente pasta (we recommend bucatini or fettuccine).
10 mins
4 serving

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