Pesto di Cavolo Nero/Riccio
Description
A vibrant, deeply green pesto made with seasonal kale — either cavolo nero or cavolo riccio, depending on what looks best at the market or organic shop that week — blended slowly with toasted walnuts, aged parmesan and good extra virgin olive oil into a rich, creamy sauce with a nutty, savory depth. Rooted in simple Italian home cooking, it’s an easy, flavourful way to transform a bowl of pasta or a slice of warm sourdough into something comforting, satisfying and nourishing in minutes.
Why is it good for you?
This pesto delivers a concentrated boost of nutrients in just a few spoonfuls, combining mineral-rich leafy greens that support iron levels, bone strength and overall recovery with healthy fats from olive oil and walnuts that help stabilize blood sugar, support hormone balance and keep you fuller for longer, while parmesan adds protein, calcium and deep savory flavour that can be especially grounding when appetite feels low or time is short. Because everything is blended and softened, it’s easier to digest than raw greens, making it gentle on a sensitive postpartum gut, and it offers a quick way to add energy, nourishment and real-food comfort to a simple meal without extra cooking or effort.
Dietary Restriction
✔ Gluten-Free
✔ Vegetarian
Storage:
Fridge: store in the fridge for up to 3 days.
Freezer: Store up to 1 month.
Reheating & Serving tips:
From the Fridge:
For the creamiest pasta, cook the pasta first and reserve a little of the cooking water, then drain, return it to the pan, add the pesto and one to two tablespoons of pasta water per person, and gently mix on very low heat until silky and glossy before plating and finishing with a few drops of extra virgin olive oil. Feel free to add some shredded parmesan.
It’s also delicious simply spread generously on fresh or toasted sourdough bread for an easy snack or light meal.
From the Freezer:
Thaw overnight in the fridge.
Follow the stovetop reheating instructions above.