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Pesto of palm cabbage (and much more of course)
Cuisine: Mediterranean
Servings
20
Preparation
5
minutesCooking time
10
minutesTotal time
15
minutesWell well well, one can use pesto for just about everything, right? For me, it’s the same as with hummus. A daily companion. On toast. In salads. Mixed in some vegetables. Or just a spoon of it, just like that. Because it’s so good. I made this variant with palm cabbage after I was inspired by Penny. And then of course it got me going à la Damaris style.
Ingredients
75 gram palm cabbage
3 cloves garlic
1-2 chili peppers
1 lemon
75 gram white almonds
50 gram hard plant based parmezan cheese
75 ml olive oil
salt and pepper
1 bouquet fresh dill
Preparation
- Cut the veins from the leaves of the palm cabbage. Cut the leaves into rough strips and blanch them in boiling water for 5 minutes. Then let them drain and cool. Grate the zest of the lemon. And squeeze the juice. Then mix all ingredients in a food processor. Add a little more olive oil if you like. And season with salt and pepper.
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