Farfalle with Cavolo Nero Pesto

Farfalle with Cavolo Nero Pesto

Farfalle with Cavolo Nero Pesto
In this rendition of traditional Genoese pesto, sweet and nutty cavolo nero (also known as Tuscan kale or Lacinato kale) is used in place of basil and pine nuts.Laura Sant

When most people think of pesto, the traditional Genoese version, made with basil and pine nuts, comes to mind. In this rendition, sweet and nutty cavolo nero (also known as Tuscan kale or Lacinato kale) replaces both of those ingredients. This recipe is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food