Tuscan kale pesto
How to use it to dress pasta + a bonus recipe
Cavolo nero is one of the most familiar and everyday sights in a Tuscan winter market. You’ll spot its waxy, dark green leaves hoarded in bunches beside other members of the Brassica family. It’s the key ingredient in the world-famous ribollita – a hearty soup made with beans and stale bread – but it’s also a wonderfully versatile seasonal vegetable.
