Who said that savoy cabbage should only be enjoyed in soups or stews? Today I will talk to you about a very simple homemade preparation, which will allow us to enjoy and appreciate a vegetable that is not very loved, especially because of its strong smell, in a different way. I’m talking about savoy cabbage pistachio pesto, a creamy sauce with an unexpectedly delicate taste, ready to use. It is a vegetarian preparation, very tasty, light and very easy. The savoy cabbage pistachio pesto can be used in many different ways, because it is excellent on croutons, bruschetta, to season pasta or to accompany meat, shellfish, and fish; unleash your creativity to create simple or elaborate first courses, main courses, sides, or appetizers.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 15 Minutes
- Portions: 6-7
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz cleaned savoy cabbage
- 2 tablespoons grated table cheese
- to taste extra virgin olive oil
- to taste salt and pepper
- 1.8 oz unsalted pistachios
- to taste coarse salt
Preparation
Wash the savoy cabbage leaves (the more internal and yellow/white ones are the sweetest) and remove the hard stalk. Weigh them and take the quantity we need.
Place the cleaned leaves in a pot full of water with a pinch of coarse salt and bring to a boil. Let the savoy cabbage cook on low heat until the leaves are cooked and tender (about 30 minutes in total).
Drain the cooked savoy cabbage leaves very well, rinse them quickly under cold water, and drain them again. Place them in a mixer (or blender) along with the cheese (a mix of grana and pecorino romano is also good), ground pepper, and pistachios (if using salted pistachios, be careful not to add too much salt to the pesto). Start blending and pour the oil little by little (1 tablespoon should be sufficient) until you get a creamy, but not liquid consistency; adjust salt, if necessary. Transfer the savoy cabbage pesto to a clean jar, cover it well, and store it in the fridge. The savoy cabbage pistachio pesto can be kept for about 3-4 days maximum, well closed, in the coldest part of the fridge.
