in Italy

Palm cabbage pesto

updated

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Ingredients for 1 servings:

  • 8 stalks of black cabbage (palm cabbage)
  • 75 g sunflower seeds
  • 75 g Parmesan
  • 2 garlic cloves
  • 1 tsp chili flakes
  • 75 ml lemon oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

First, blanch the kale in boiling salted water for 5 minutes. Then, rinse in ice-cold water and let it dry thoroughly. Remove any tough ribs and chop into smaller pieces. Roast the sunflower seeds without oil in a non-stick pan over medium heat. Grate or chop the Parmesan cheese. Blend all ingredients in a blender and pour into jars. With a generous layer of oil on top, clean rims, and stored in a cool place, the pesto will keep forever.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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