Pesto Al Cavolo Nero - Tuscan Kale Pesto

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Издатель Oct 2, 2026

Serves 4

Ingredients

400g trenette, linguine or spaghetti
200g cavolo nero
40g toasted walnuts
40g blanched almonds
1 small garlic clove, or ½ clove for a milder flavour
60g Grana Padano cheese, finely grated
80-100ml extra virgin olive oil, plus extra if needed
2 anchovy fillets (optional)
Fine sea salt & freshly ground black pepper

Method

Bring a large saucepan of salted water to the boil and meanwhile tear the stems out of the cavolo and discard.

Add the cavolo nero to the boiling water and blanch for 3 minutes, until the leaves are tender but still retain their deep green colour. Drain well and leave to cool slightly.

Add the walnuts, almonds, garlic, grated Grana Padano cheese and anchovies, if using, to a food processor. Add the cavolo nero and a generous pinch of black pepper, then pulse a few times until roughly chopped.

Pour in the olive oil and blitz it until it combines all together. After adding the first 80ml of olive oil if it is still very thick, add a few tbsp of ice cold water and blitz again until you have a thick, creamy pesto.

Taste and season with salt but remember that the Grana Padano and anchovies will already add some saltiness, so season gradually.

Bring a large pot of salted water to a boil and cook the pasta until al dente. When the pasta is fully cooked, add it to a bowl with a drizzle of olive oil. Add the pesto to the pasta with a ladle of pasta water. Give it a good stir all together and serve.

TOP TIP: It's best to eat the pesto immediately or the next day. Or transfer it to a clean and sterilised jar, cover the surface with a thin layer of olive oil and refrigerate it for up to 5 days.