Our garden is flourishing at the moment, and I'm searching for ways to use up over-abundant Cavolo Nero, herbs, broccoli, and swiss chard.
Ah, edible gifts. I consider them the very best kind of gift, and when it's made with home-grown produce the gift becomes more personal - and less expensive. I whipped up this particular pesto today before seeing a friend. This explains the poor range of accompanying photographs. But - I asked if you wanted the recipe and you said yes! So here it is, plain and simple.
I love condiments of all descriptions. They take the most uninventive meal to the next level, jazzing up the ordinary to make it somethin' special. Homemade aioli is an all-time favourite. We make it every week (or perhaps every few days?) while punchy pestos, zingy herb concentrates, and smokey tomato sauces are all concocted frequently in our house.
What condiments are in your repertoire? I'd love some new ideas!
So here is today's pesto. You'll find it slightly tangy, due to the bitter Cavolo Nero leaves; lively, as a result of the citrus and garlic; and offering a wonderful toothy texture thanks to the pepitas. Enjoy!
Garlicky Cavolo Nero and Pepita Pesto
Makes about 1 cup
7 large (and I mean large) Cavolo Nero leaves, torn and stalk removed
Small handful parsley leaves
Scant 1/2 cup pepitas (pumpkin seeds)
Three good pinches sea salt
1t freshly ground black pepper
2 medium cloves of garlic (use less if you're not into garlic!)
Juice of one lemon
1/2 T apple cider vinegar
1/4 C extra-virgin olive oil (and more if needed)
1. Pack, pinch, grind and pour all ingredients into a small blender or food processor.*
2. Whizz for a couple of minutes, pausing to scrape down the edges if need be. Make sure you continue whizzing as long as needed for the pepitas to really break down and reveal their vivid green.
3. Add more olive oil as needed to reach desired consistency.
4. Taste and check for seasoning.
5. Scoop into a jar and store in the fridge for up to a week. Dollop onto salads or homemade pizza, slather onto sandwhich bread, or serve with a cheese board. Delish!
* You may also use a stick blender and a tall jar.