First published in the Guardian – Photographs by Elena heatherwick
This is a variation on a pesto recipe that I learnt from a close friend of mine. She makes the pesto with Russian kale giving the pesto a brilliant dusty rose colour. Made with cavolo nero this dip is vibrant and beautiful, I find the taste almost magical in its moorish-ness. Look for a strong flavoured goat’s cheese to give the dip character.
Ingredients – makes a 500g jar
About 250g cavolo nero or red or green kale
120ml Extra virgin olive oil
1 lemon, squeezed
1 small clove garlic, peeled
2 tbsp thick live yoghurt
50g hard goat’s cheese, chopped into pieces
50g English walnuts
Salt and pepper to taste
Method
1) Place all of the ingredients in a food processor and blend to a paste. Serve dressed with olive oil and seasonal crudités or store in the fridge in a jar.
