Cavolo Nero and Chestnut Pesto

Serves: 4

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.


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 KG CO2e per person.
  • That's equivalent to the emissions produced driving 22.07 KM in a modern car.


  1. 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.
  2. Season to taste.

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