Pesto of palm cabbage (and much more of course)

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Recipe by Damaris Beems Cuisine: Mediterranean
Servings

20

Preparation

5

minutes
Cooking time

10

minutes
Total time

15

minutes

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.

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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