The BLACK CABBAGE PESTO for 4 people
A quick and super easy winter recipe from Tuscany.
WHAT WE NEED
350g fresh black cabbage
50g of parmisan
20g of pine nuts
1 organic orange
Vignamaggio EVO Extra Virgin Olive Oil
WHAT WE DO
Remove the stalks and blanch the cabbage leaves in salted water.Drain the leaves and cool them in ice water. Blend the leaves with the peel of half an organic orange, 50 g grated parmesan, oil and salt. Blend in 20g pine nuts. Serve with pasta or toasted bread.