RECIPES
Cavolo Nero and Chestnut Pesto
Serves: 4
Takes:
A winter take on classic pesto. Blending the cooked chestnuts with the Cavolo Nero produces an incredibly smooth pesto. If you are struggling to find or source the Cavolo Nero regular Kale will do just fine.
When To Eat
We recommend eating this dish from October to early February. This is when Cavolo Nero and Chestnuts are both in season in the UK.
Ingredients
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
| Name | Amount | KG CO2e |
|---|---|---|
| Cavolo Nero Cabbage | 85g | 0.0425 |
| Garlic | 3 cloves | 0.018 |
| Olive Oil | 90ml | 0.486 |
| Lemon | 1 Whole | 0.0945 |
| Cooked Chestnuts | 100g | 0.426 |
This meal is around 90% less polluting than the average UK meal.
- Eating this recipe will save around 2.67 CO2e per person.
- That's equivalent to the emissions produced driving 22.07km in a modern car.
Method
- Zest and juice the lemon. Put the chestnuts, garlic, kale and lemon juice & zest in a food processor and blend. Slowly add the olive oil whilst the processor is running. Blend until the pesto turns smooth.
- Season to taste.