Prepare the black cabbage
Wash the black cabbage leaves well and remove the hardest veins.
Blanch the kale leaves in salted water for about 3-4 minutes, just long enough to soften them. Then drain and cool quickly under cold water, so that they stop cooking.
Squeeze the cabbage well to remove excess water.
Prepare the pesto
Put the kale, almonds (or walnuts), parmesan cheese, garlic and lemon juice in a blender or mortar.
Start mixing and gradually add the extra virgin olive oil until you get a creamy, but not too liquid consistency.
Season with salt and pepper.
Serve
The black cabbage pesto is ready to use! You can mix it with pasta, add a dash of olive oil, use it as a filling for bread croutons or as a seasoning for meat or fish.
This kale pesto is a fresh and nutritious alternative to the classic pesto, perfect for those looking for a tasty and versatile seasoning. Enjoy! 🥬
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