This recipe is based on my wild garlic pasta recipe, but made with cavelero Nero which is in season at the moment. “Seaweed Pasta” as my kids call it, is oh so simple to create and a big hit with my kids every time. This is a vegan version which works really well and can be sorted in the fridge for ages, or even frozen.
Earlier this week. I was lucky to find this bunch of Cavelero Nero on my doorstep, dropped off by a lovely friend who has an allotment. Now I know that my boys will turn their noses up at anything green, so I thought I would turn it into our favourite kale pesto for a quick and nutritious tea after swimming.
RECIPE
Serves 4, plus enough left over to fill one jam jar
ingredients
- 100g Cavelero Nero, washed
- 60g pine nuts
- 2 large garlic cloves, peeled
- 200ml olive oil
- 3 heaped tbsp nutritional yeast
- juice 1/2 large lemon
- salt and pepper to taste
- In a food processor or blender, blitz together all the ingredients in one go
- Check the seasoning
- Serve stirred through al dente tagliatelle
- Any leftover pesto can be stored in a clean jar in the fridge. If you wish to make this in bulk, you can freeze in jars, provided you leave room for expansion.
Liz Berwick: Feeding the soul 