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