GLUTEN-FREE WINTER ‘PESTO’
Winter Pesto is great to have on hand to enrich a wintery soup, serve as a pasta sauce with some freshly grated parmesan, pancetta and peas or use wherever you fancy some extra tasty, green flavour.
Rosie
Makes approximately 375gm.
½ teaspoon salt
1 large leek, trimmed, halved, washed and cut into chunks
6 cloves garlic, peeled
½ bunch cavolo nero, stalks removed, washed and very roughly chopped
100 ml olive oil
Sea salt flakes and freshly ground black pepper to season
Fill a saucepan with water. Add the salt and bring to a boil.
Add the leek and garlic cloves and simmer for 3 minutes before adding the cavolo nero.
Simmer for a further 3 or 4 minutes. Reserve half a cup of the poaching liquid then strain the vegetables. Transfer them to a blender and add the olive oil. Blend until smooth. Add a few tablespoons of poaching liquid if necessary to achieve a consistency similar to thick cream.
Season with salt and freshly ground black pepper.
Store in the fridge. Freezes well.