Homemade tagliatelle with Tuscan kale pesto | Juls' Kitchen

Cavolo nero is the most common, everyday ingredient in winter. You find it at the market, its waxy, dark green leaves hoarded in bunches next to other representatives of the Brassica genus. Cavolo nero is the key ingredient of the world famous ribollita, a bean and stale bread soup, but also a versatile seasonal ingredient.
The combination of cavolo nero and nuts works magnificently in a winter pesto, for example. Sturdy cavolo nero stands in for summer-y basil leaves, while a handful of almonds is a good replacement for more expensive pine nuts. The result is a dark green, nutty, and slightly bitter pesto that you can toss into a bowl of spaghetti or tagliatelle for a quick weeknight meal. Use it as it is, or top it with toasted almond slivers, crunchy pancetta bits, or crumbled fresh goat cheese.
Read the recipe on the blog: en.julskitchen.com/first-cour...
Filmed by Alessandro Semplici - alefilmmaker.com

[@ewarafacz4972]

Buonissima!L’ho fatta anche con il cavolo nero crudo!!!!

[@randyfrancisco9486]

Always great looking food, countryside, and wonderful photography!

[@charlieboy13]

I recently discovered your podcast on Spotify, which then brought me to your website. I love your work and I'm amazed that your RUclips channel doesn't get significantly more views!

[@GiuliaScarpaleggia]

Thank you for your beautiful words! You are definitely right, we should spend more time on our RUclips channel. We will try in the future.

[@BobMazzo]

ciao Giulia, I love your channel. I am not a big cook, ma amo il tuo canale lo stesso. Are you still making videos?

[@sofeara]

How long does the leftover pesto be used for?

[@GiuliaScarpaleggia]

I keep it in the fridge for 4/5 days, or you can freeze it for several months