WINTER 'PESTO'

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.



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