Cavolo Nero Pesto

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Cavolo Nero Pesto

Recipe by Pebble FertilityCourse: Breakfast & Smoothies


  • 1 bunch of cavolo nero

  • 100ml olive oil

  • 150g pine nuts

  • 4 garlic cloves

  • ½ squeezed lemon

  • Pinch of salt


  • Wash and roughly chop cavolo nero, removing stalks. You can also roughly tear the leaves off instead of chopping.
  • Add the chopped cavolo nero, the pine nuts, the garlic, the olive oil, a pinch of salt and lemon juice in a kitchen processor and blend.
  • Keep in an air-tight container in a fridge for up to 5 days. The pesto can also be frozen.

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