Cavolo Nero Pesto
Ingredients
70g Cavolo Nero
70g frozen peas
100g cashew nuts soaked for 1 hr in boiling water
1 tbsp tahini
1 tbsp olive oil
2 tbsp cold water
Method
Steam or boil the cavolo nero and peas for 2 minutes. Drain well.
Add the cavolo nero, peas and remaining ingredients into a blender and blitz until smooth. You can loosen the consistency of the pesto by adding a little more water or oil. Season to taste or leave out the salt altogether if for little ones.
Store the pesto in an air tight container in the fridge. Last ups to 3 days. Delicious folded through pasta with rocket and sun-dried tomatoes or spread on toast.
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