An unusual pesto — bold and aromatic, with black kale mellowed by pistachios and almonds — to flavour couscous. An easy and unexpected dish.

Ingredients for couscous with black kale pesto for 2 people

120 g couscous (wholegrain if possible)
10 clean black kale leaves (approximately 200 g)
15 g blanched almonds
15 g shelled unsalted pistachios (chopped pistachios, to taste)
50 g grated pecorino or parmigiano reggiano
extra virgin olive oil
salt and pepper

Couscous al pesto di cavolo nero — The Mediterranean ingredients of our couscous © Beatrice Spagoni

Method

Bring a generous amount of lightly salted water to the boil. Meanwhile, begin preparing the couscous with black kale and pistachio pesto by first trimming the black kale leaves, removing the tougher central ribs, then washing them.

Cous cous pesto di cavolo nero — Trim the black kale by removing the central ribs © Beatrice Spagoni

Once the water is boiling, plunge in the black kale leaves and cook for approximately 30 minutes. As soon as they are tender, drain the black kale leaves and leave them to cool. Meanwhile, in a blender jug place the almonds, pistachios, 2 tablespoons of extra virgin olive oil, a pinch of salt and pepper. Add the kale leaves, cut into small pieces, and blend everything until a smooth, even mixture is obtained. Add the grated pecorino and blend again. If needed, add a little more oil in a thin stream, then set the black kale pesto aside. Now turn your attention to the couscous, following the cooking instructions. Usually, you need to heat the same amount of water by weight as the couscous, with a tablespoon of oil and a pinch of salt. As soon as it comes to the boil, remove from the heat, immediately pour in the couscous and leave it to rest for a few minutes until all the water has been absorbed, then fluff it up with a fork. Dress the cooked couscous with the black kale and pistachio pesto and serve immediately, sprinkled with chopped pistachios to taste.

Couscous with black kale and pistachio pesto. Veg recipe