Black cabbage pesto

• black cabbage (cavolo nero)↗200g g

  any tough stems removed

• garlic cloves↗3-4
• parmesan↗150g g
• olive oil↗250ml ml
• lemon↗1

  juiced

• walnuts↗150g g

Step-by-step instructions

1. 1

   Roughly chop the black cabbage and place it in a food processor. Peel the garlic and add it, then crumble the cheese, add the oil, lemon juice and walnuts.

2. 2

   Pulse until a thick paste forms, then transfer to an airtight container and store for up to a week in the fridge or freeze for up to three months.