This week’s recipe

Cavolo nero pesto

By Jo Ingleby


  • 150g cavolo nero (stalks removed)
  • A handful of fresh herbs
  • 1 garlic clove, chopped
  • 50ml extra virgin olive oil
  • Juice and zest of half a lemon
  • 30g toasted pine-nuts
  • 25g grated Italian hard cheese
  • 1 tsp white wine vinegar
  • Salt, pepper, lemon and honey to taste
Full recipe