Sprint Black Cabbage Pesto

Black cabbage, dinosaur kale, lacinato kale, tuscan kale are different names to identify the same plant with countless beneficial properties. This fragrant pesto can be served in a variety of ways, including dressing pasta, rice, or other grains, spreading it on slices of toasted bread or adding it to a salad, wrapping it in Belgian endive leaves or radicchio, and many more.

Serving: 1-2


  • 6 oz black cabbage
  • 1 oz peeled almonds
  • 0.5 oz salted capers
  • a little pinch of Special blend of spices 
  • 0.5 oz walnut kernels


Step 1 

To remove excess salt, place the capers in a glass and cover them with water. 

Step 2

Remove the middle rib of each cabbage leaf with a knife by cutting it sideways. Just steam the leaves for a few minutes to tenderize them. Let them cool after draining. 

Step 3

In a food processor, blend the cabbage, drained capers, almonds, and spices. When serving, sprinkle with chopped walnuts. 

Pro tip: You can store this pesto in the fridge, in a glass jar, for up to 3-4 days.

To Your Health and Happiness, Doctor Danielle

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