When I think of the many types of pesto I have prepared at home since I started the cooking blog, I should consider creating a new section entirely dedicated to them! I love making new ones all the time, a bit like hummus and all those accompanying sauces for main courses or to simply spread on crackers, crostini, and much more! This pesto will be perfect for dressing your main dishes like whole wheat spaghetti with cherry tomatoes and chickpeas, any type and shape of pasta. I also enjoy it with toasted bread, creating truly special and out-of-the-ordinary bruschetta that I might propose to you later! Meanwhile, I’ll tell you it is prepared in an instant. Just blanch the black cabbage leaves for a couple of minutes and blend them with all the other basic ingredients for pesto, and you’re done! I replaced pine nuts with toasted hazelnuts, which in my opinion gave an even more fragrant note, but you could decide to use other nuts like walnuts or almonds. Also, for practicality, I suggest doubling the doses to always have stocks ready to freeze and use according to your needs! This way, you’ll always have on hand all the properties of this healthy vegetable even out of season. Try it to believe it!
Other pestos that might interest you:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog contributes to supporting me and my work, while it will not cost you anything extra!
- 4 1/2 oz black cabbage
- 1 oz grated Parmesan cheese
- 1 1/4 oz toasted hazelnuts
- 1/2 teaspoon garlic powder (optional)
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Saucepan
- 1 Mixer
Steps
Wash and clean the black cabbage leaves, cutting them into strips and removing the tougher central rib (fig. 1).
Blanch them for 2′ in plenty of lightly salted water (fig. 2).
Drain them with a slotted spoon and transfer them to a mixer (fig. 3).
Add the toasted hazelnuts and adjust with salt and pepper. Blend in stages until a creamy mixture is obtained. Finally, add the grated Parmesan cheese (fig. 4 and 5).
Blend again and drizzle with the oil until the desired consistency is reached (fig. 6).
You can serve it at the table with another drizzle of oil on top or season whatever you want.
And voilà… the black cabbage pesto is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store your black cabbage pesto in the refrigerator always well covered on the surface with olive oil for 2-3 days or freeze it conveniently in practical single-serving portions for up to 3 months.
