Ingredients
- 4 cavolo nero leaves
- ¼ cup cashews
- Juice of half a lemon
- 2 tablespoons olive oil
- 2 tablespoons Angel Food parmesan
Method
- 1
1. Cut the stems out of the cavolo nero leaves and chop the leaves roughly.
- 2
2. Make the pesto by blending all the pesto ingredients in a small food processor until it’s the consistency you want. This recipe makes quite a dry pesto but you could make a softer smoother one by adding extra oil or a little water.
Notes: This will keep in the fridge for about 5 days.
