Cavolo nero pesto
- By Jo Ingleby Jo Ingleby
Whizz the cavolo nero, herbs, oil, garlic and lemon in a blender until smooth. Add the pine-nuts and briefly pulse the blender so that they retain some texture. Transfer into a bowl and gently stir in the grated cheese*. Season to taste with the vinegar, salt, pepper, lemon and honey*.
*To make this recipe vegan-friendly replace the cheese with mustard and use agave or maple syrup instead of honey.