Today I managed to get down to the plot again as I need to
get the paths sorted before the new season is upon us, I was taking a
well-earned Tea break when my mind started wandering and I was thinking to
myself “that Cavolo Nero needs using up before it becomes Percy food (Percy is
My daughters Duch Rabbit) or even Hefty’s and Hilda’s mid-week special snack.
When I came up with a great idea for it, so when I was finished up the plot for
the day I grabbed myself a good bunch and headed home.This is how I made it:
A good bunch of Cavolo Nero (5-6 large leaves)
2 Garlic cloves
5-6 walnut half’s (toasted)
50g Parmesan Cheese (or supplement for Pecorino if Veggie)
Salt & pepper
Olive oil
First I toasted my walnuts, and then put aside to cool. Then
I blanched my Nero in boiling salted water for 40seconds no more then removed
from heat and refreshed under cold water and squeezed all the water out. Then
in a food processor I added the Nero and the walnuts and blitz until it was a
course chop then added the garlic and parmesan then blitz until a smooth paste.
Add the olive oil to create a smooth paste (about 2-3 tablespoons).I can confirm it was VERY tasty and what a different way to use your Cavalo Nero.
Sounds tasty!! A great idea.
ReplyDeleteWill pick a load on Saturday and give this a try - it does sound really good and very simple too. Will let you know how I get on!
ReplyDeleteI've never seen Cavalo Nero in Japan. It's like basil paste? Looks delicious!
ReplyDeleteHi Keity, Yes essentaily its like Basil paste, but its not as sweet or Aromatic as Basil, its got more of an Earthy taste to it its abit like spinach, thats why I added the Walnuts to give abit more natural sweetness. thanks for commenting
DeleteGreat blog and very interesting . Love the cooking dvice.
ReplyDeleteKeep it up.
Cheers
That sounds like a lovely way to use kale. If only I can protect my seedlings from the slugs (this is my second sowing this year the slugs ate the first lot) and I will give it a try. Have you tried pesto made with broccoli? I use the basic basil pesto recipe and add some cooked and cooled broccoli to the mix, it purees nicely and tastes great.
ReplyDeletethat sounds interesting might have to give that a bash.
ReplyDeleteEnjoyed my visit to your blog. Always trying to find others who help my interest in gardening from other places on the globe. Liked yours. Jack
ReplyDeleteThat looks delicious, I've never tried making pesto with Cavolo Nero though, I'll give it a go when I grow some next year.
ReplyDeleteI love any kind of pesto with pasta, it's especially good dotted through pasta bakes with goats cheese. Oooh.....now you've made me hungry and it's hours til lunch!!
Sue xx
This looks tasty!
ReplyDeleteHave grown Cavolo Nero for the first time this year, really enjoyed eating it. Delicious stuff. Will be trying this recipe for sure.