Cavolo nero is a typical Tuscan vegetable and as a traditional Tuscan family we commonly use it in cold-weather cooking season.
Black cabbage is a type of Italian cabbage most commonly known as Tuscan cabbage, cavolo nero or lacinato kale, dinosaur kale and palm tree cabbage.
Unlike traditional rounded cabbage, this variety has long stems and curly leaves that are extremely dark green in color .
The best known dishes with black cabbage are Ribollita and Crostoni con fagioli but now at the end of winter season we just try to preserve its taste and pesto is the best way.
300 g cavolo nero
1 cup cold-pressed extra virgin olive oil
60 g Pecorino , finely grated
4 leaves of fresh basil
1 clove garlic
salt and pepper
Bring a large pan of salted water to the boil.
Remove the cavolo nero leaves from its stems – hold the bottom of the stem and strip the leaves away with your other hand.Otherwise run a knife along the stems to separate the leaves.
Blanch leaves for about 10 minutes, then drain.
Transfer the leaves to a food processor and blend together with the olive oil, until the pesto is uniformly puréed. Add the Pecorino, garlic,basil, salt and pepper, blending again so it’s thoroughly combined.
If you are stirring through pasta or veggies, add the pesto when the food is hot and let it heat through for a couple of minutes .
Serve also with vegetables ,as an appetizer or on fish and meat.
Preserve it in a jar ,always well covered with extra virgin olive oil.
Have a look at our basil Pesto recipe,too.