Savoy cabbage and almond pesto is a simple and surprising sauce made with softened savoy cabbage leaves, toasted almonds, fresh basil and garlic, perfect for making an original and flavorful cabbage pasta. Blending these ingredients with extra virgin olive oil and cheese produces a rustic, fragrant cream, perfect for dressing pasta or spreading on crostini and bruschetta.
It’s a different and very tasty way to bring savoy cabbage — a typical cold-season vegetable — to the table, turning it into a rich and versatile condiment.
On the blog you’ll also find many other homemade pesto recipes made with vegetables, herbs and nuts, such as red cabbage pesto or black cabbage pesto, perfect alternatives to classic Genovese pesto and ideal for varying pasta dressings and enriching simple dishes with new flavors.
This savoy cabbage and almond pesto is an original and delicate variation, ideal for those who love creamy but light dressings. Ready to make it together? Let’s head to the kitchen, but first — as always — if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
See these other homemade pesto recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make the savoy cabbage pesto
- 14 oz (about 1 lb) savoy cabbage
- 6 2/3 tbsp extra virgin olive oil
- 3/4 cup (grated) Parmesan
- 1/3 cup (grated) Pecorino
- 1/3 cup (about 1.8 oz) almonds (toasted)
- 1 clove garlic
- 2 sprigs basil (if in season)
- to taste salt
- to taste pepper
Tools
- Blender
- Microwave oven
Steps to make the savoy cabbage pesto
To make the savoy cabbage pesto, remove the tougher outer leaves of the cabbage, cut it into wedges and remove the central tougher part. Then cut the leaves into smaller pieces.
Transfer the cabbage to a microwave-safe bowl, cover and cook for 10 minutes or until tender.
Alternatively, you can steam it, boil it in salted water or quickly sauté it in a pan with very little oil. Once cooked, let it cool slightly and squeeze well to remove excess water. After cooking, the weight of the cabbage will be reduced by about half, especially if cooked in the microwave.
Place the almonds in a nonstick pan and toast them for a few minutes, stirring often, until they are lightly golden and fragrant.
Transfer the cooked and squeezed cabbage, the toasted almonds, garlic, Parmesan, Pecorino and basil leaves (if in season) into a food processor.
Pour in the extra virgin olive oil, season with salt and pepper and blend until you obtain a homogeneous but slightly rustic cream.
If the pesto is too thick, you can add another drizzle of oil or a tablespoon of the pasta cooking water when using it as a sauce.
The savoy cabbage and almond pesto is ready to dress pasta, enrich crostini or accompany simple dishes.
Storage notes and tips
The savoy cabbage and almond pesto keeps in the refrigerator for 2-3 days when stored in a glass jar or an airtight container. To keep it fresher and more fragrant, you can cover the surface with a thin layer of extra virgin olive oil.
If you want to store it longer, you can freeze it in small containers or in ice cube trays, so you’ll have ready-to-use portions when needed.
To dress pasta, it is recommended to thin the pesto with a few tablespoons of the pasta cooking water, in order to obtain a creamier texture that coats the pasta well.
This pesto is excellent not only for pasta, but also for dressing gnocchi, filling crostini, bruschetta or enhancing sandwiches and focaccia.
If you prefer a milder flavor you can use only Parmesan, while for a stronger taste you can slightly increase the Pecorino.
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Frequently Asked Questions
Can I use raw cabbage to make the pesto?
It’s preferable to lightly cook the cabbage before blending it, as this makes it softer and more digestible. You can cook it in the microwave, steam it, boil it or quickly sauté it in a pan with very little oil.
Which pasta pairs best with savoy cabbage pesto?
This pesto is perfect with short pasta shapes such as fusilli, penne or trofie, because its creamy texture clings well to ridged or spiral shapes.
Can I substitute the almonds?
Yes, almonds can be substituted with walnuts, hazelnuts or pine nuts, still yielding a tasty and aromatic pesto.
How can I make the savoy cabbage pesto creamier?
If the pesto is too dense, you can add a drizzle of extra virgin olive oil or a few tablespoons of the pasta cooking water while mixing.
Can savoy cabbage pesto be frozen?
Yes, you can store it in the freezer in small portions, for example in ice cube trays, so you only thaw the amount you need.
