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Cavolo Nero and Chestnut Pesto

Print Recipe
A winter take on classic pesto. Blending the cooked chestnuts with the Cavolo Nero produces an incredibly smooth pesto.
Course Sauces
Cuisine Italian
Diet Vegan, Vegetarian
Keyword Chestnut pesto, easy vegan pesto, seasonal pesto
Prep Time 10 mins
Total Time 10 mins
Servings 4
Calories 284

Ingredients

  • 85 g Cavolo Nero Cabbage de-stemmed and chopped
  • 3 Cloves Garlic
  • 90 ml Olive Oil
  • 1 Lemon
  • 100 g Cooked Chestnuts
  • 2 Tablespoons Nutritional Yeast

Instructions

  • Steam the cabbage for 2 mins. Leave to cool and squeeze out all the excess moisture.
  • Zest and juice the lemon and pour into a small blender. Add the chestnuts, garlic, cooked cabbage and nutritional yeast. Slowly add the olive oil whilst the processor is running. Blend until the pesto turns smooth.
  • Season to taste.

Nutrition

Calories: 284kcal | Carbohydrates: 18g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Sodium: 10mg | Potassium: 347mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2123IU | Vitamin C: 51mg | Calcium: 48mg | Iron: 1mg