Cavolo Nero With Hazelnut Pesto Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil and blanch the cavolo nero for 2 minutes. Drain and set aside.
• STEP 2.In a food processor, combine the toasted hazelnuts, garlic, Parmesan cheese, lemon juice, and olive oil. Blend until smooth.
• STEP 3.Transfer the cavolo nero to a serving dish and drizzle the hazelnut pesto over the top. Toss gently to coat the leaves evenly.
• STEP 4.Serve the Cavolo Nero with Hazelnut Pesto as a side dish or as a main course with crusty bread. Enjoy!

Cooking Tips

• Toasting the hazelnuts before blending them will enhance their flavor.
• You can adjust the consistency of the pesto by adding more olive oil if desired.
• Leftover pesto can be stored in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Store any leftover Cavolo Nero with Hazelnut Pesto in an airtight container in the refrigerator for up to 3 days.
• This dish can be served warm or at room temperature.
• Garnish with additional toasted hazelnuts and grated Parmesan cheese for extra flavor.