Cavolo nero, also known as Tuscan kale, is my favourite leafy green. It’s easy to grow, requires little attention and is simple to prepare. I often wilt it in a pan with garlic, add it to stews, or chop it finely to toss into salads in small amounts. Its nutty flavour and firm texture mean it benefits from short cooking times to retain brightness and a pleasant bite. I eventually turned this favourite into a cavolo nero pesto.
The pesto came out a vibrant green and has an earthy, nutty depth from the kale. I use only a small amount of basil in this version, which preserves basil plants and still delivers a fresh herbal note without overwhelming the kale.
Traditional pesto uses pine nuts, but I chose cashews here. Cashews are more affordable and their sweet creaminess works well with the strong kale flavour, adding a lighter mouthfeel. There is one essential step when cooking cavolo nero: remove the thick stalk from each leaf. Leaving the stem results in an unpleasant stringy texture in the finished pesto, especially with larger leaves.
After stripping the stems, roughly chop the leaves and combine them with the other ingredients in a food processor. I usually leave a few larger cashew pieces for texture, then loosen the mixture with some boiling pasta water. Kale is denser than basil, so adding starchy hot water helps create a silkier consistency and mellows the raw edge of the leaves.
The hot water also lightly cooks the kale, changing its flavour while preserving the bright green colour. Blend the pesto for a few extra seconds after adding the water so the leaves soften just enough.
When your pasta is cooked, spoon the cavolo nero pesto into the pot and stir thoroughly to coat the pasta. Adjust seasoning with salt and a pinch of red pepper if you like a little heat. Serve immediately and enjoy.
Cavolo Nero Pesto
The Greedy Vegan
Pin Recipe
5 mins
5 mins
4 portions
291 kcal
Ingredients
- 45 g cavolo nero washed and chopped, very tightly packed if measured in cups
- 90 g cashews
- 5 tablespoon olive oil
- 2 tablespoon basil freshly chopped
- 2 cloves garlic
- 2 teaspoon nutritional yeast
- ½ teaspoon salt
- ½ teaspoon black pepper ground
- 3 tablespoon hot water ideally from your boiling pasta or potatoes
Instructions
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Wash the kale, remove the stems from the leaves and chop roughly.
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Add the kale and remaining ingredients to a food processor, reserving the hot water.
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Process until mostly smooth with a few cashew chunks left. Add the hot water and process for a few more seconds to loosen and slightly cook the leaves.
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Serve immediately with pasta, potatoes, zucchini noodles or your preferred base.
Nutrition
Let us know how it was!