If you are looking for some ideas to prepare a winter pesto then you are in the right place: the black cabbage pesto is amazing!
Black cabbage is a typically winter vegetable much appreciated in Tuscan cuisine, where it is the main ingredient of ribollita. However, it can also be used in other recipes, equally tasty, such as black cabbage pesto for example. Perfect for seasoning pasta , but also for spreading on croutons, it is ready in the blink of an eye.
All you will need, besides the black cabbage, are the almonds (or other dried fruit to taste), the garlic , the salt , the chilli and finally the oil . The procedure is similar to that of traditional pesto, except for the boiling of the cabbage leaves before using them. In this way they will become tender and release all their flavor. Ready to prepare an amazing winter pesto?
How to prepare the black cabbage pesto recipe
- First wash the cabbage leaves under running water.
- Then remove the central hard rib and blanch the leaves in lightly salted water for 5 minutes, just long enough for them to soften.
- Drain them well, keeping the cooking water aside.
- In a food processor, blend the garlic , chilli and almonds .
- Then add the cabbage leaves and the oil and blend until creamy.
- If necessary, adjust the consistency of the pesto by adding the cooking water.
- Now that the pesto is ready, all you have to do is taste and add salt if necessary.
This recipe is perfect for dressing all types of pasta. Moreover, having no cheese, it is also perfect for vegans . We love this ingredient and that is why we have also created a collection of recipes with black cabbage : they are each tastier than the other!
The black cabbage pesto can be kept in the refrigerator for 2-3 days , in a glass jar and with the surface covered with a drizzle of oil. Alternatively, you can freeze it already in portions: in this way the conservation lasts up to 6 months.
Riproduzione riservata © - WT
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