Cavolo nero, also known as Tuscan kale, is one of my favourite leafy greens. It’s easy to grow, needs little attention and is quick to prepare. I usually wilt it briefly with garlic in a pan or stir it into a hearty winter stew. Finely chopped, it also works well raw in salads. I love its nutty flavour and firm texture — it benefits from short cooking to retain both taste and vibrant colour. Naturally, I turned this lovely green into a cavolo nero pesto.
The pesto made from cavolo nero is surprisingly bright and deeply flavoured. The kale gives an earthy, nutty base while a small amount of basil keeps the classic pesto aroma without requiring large quantities of basil leaves. This is great if you want to preserve your windowsill basil plants instead of cutting entire bunches for a single batch.
Traditional pesto uses pine nuts, but for this recipe I prefer cashews. They’re more affordable and their sweetness and creaminess complement cavolo nero without competing with its flavour. The method is simple, similar to a classic pesto, but there’s one essential step: remove the thick stems. Larger stems in cavolo nero are tough and fibrous; leaving them in can produce an unpleasant, stringy texture in the finished pesto.
Once the leaves are stemmed and roughly chopped, add them and the other ingredients to a food processor. I usually pulse until the mixture is smooth but still has a few small cashew pieces for texture. Because kale is denser than basil, add a few tablespoons of hot pasta water (or water from boiled potatoes) to loosen the mixture. The starch and heat from the water help soften the kale and bring out a milder, well-rounded flavour while keeping the pesto’s bright green colour.
Blend for a few extra seconds after adding the hot water to just wilt the kale enough to change its taste without dulling the colour. The result is an earthy, vibrant pesto with a pleasant creaminess from the cashews and a subtle herb note from the basil.
When your pasta (or potatoes, zucchini noodles, etc.) is cooked, spoon the cavolo nero pesto into the pot and stir well so the starch and heat help the sauce coat everything evenly. Season to taste with salt and a little freshly ground black pepper, and finish with a pinch of red pepper flakes if you like some heat. Serve immediately and enjoy.
Cavolo Nero Pesto
The Greedy Vegan
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 thick stems and chop the leaves roughly.
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Place the kale and the remaining ingredients (except the hot water) into a food processor.
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Process until mostly smooth but with a few cashew pieces remaining. Add the hot water and process a few more seconds to loosen and slightly warm the pesto.
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Toss immediately with cooked pasta, potatoes, zucchini noodles or your preferred base. Season to taste and serve.
Nutrition
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