On the same mission of using up store cupboard food, I managed to improve my cavolo nero pesto! Here is the new recipe:
1/2 bag of cavolo nero (the other half went into the smoked quinoa soup)
about 1/2 cup full of toasted sunflower seeds
3-6 garlic cloves, depending on size
about half a supermarket triangle of parmesan
Lots of oilve oil
Method: Put all ingredients into a blender. Alternatively hand blend or use pestle & mortar. It’s great with spaghetti!
Something From Anything 