Well 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.
75 gram palm cabbage
3 cloves garlic
1-2 chili peppers
75 gram white almonds
50 gram hard plant based parmezan cheese
75 ml olive oil
salt and pepper
1 bouquet fresh dill
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