Black Cabbage Pesto: A Flavorful Twist on a Classic Favorite

Pesto, traditionally made with basil, garlic, pine nuts, Parmesan, and olive oil, is a beloved condiment that adds a burst of flavor to many dishes. But if you’re looking to try something a little different, why not swap the classic basil for a unique and nutritious ingredient: black cabbage! Also known as lacinato kale or dinosaur kale, black cabbage brings a rich, earthy flavor to this pesto, making it a perfect choice for those who love bold, savory flavors. Plus, it’s packed with nutrients, making it a healthier alternative to traditional pesto.

Let’s dive into how to make black cabbage pesto and explore some creative ways to use it in your meals.

Why Black Cabbage?

Black cabbage, or lacinato kale, has dark green leaves with a slightly wrinkled texture. It’s less bitter than other kale varieties and adds a lovely depth of flavor to dishes. Rich in antioxidants, fiber, and vitamins A, C, and K, black cabbage is a powerhouse vegetable that not only tastes great but is also fantastic for your health.

Using black cabbage in pesto is an excellent way to incorporate more greens into your diet while experimenting with a fun, flavorful twist on a classic recipe. The slightly earthy taste of the cabbage blends perfectly with the rich, garlicky flavors of pesto, creating a delicious combination that’s both fresh and savory.

Ingredients

To make black cabbage pesto, you’ll need the following ingredients:

• 2 cups of black cabbage (lacinato kale), roughly chopped
• 1/4 cup of toasted pine nuts (or walnuts for a different flavor)
• 2 cloves of garlic, minced
• 1/2 cup of Parmesan cheese, grated (or vegan cheese for a dairy-free version)
• 1/4 cup of extra virgin olive oil
• 1 tablespoon of lemon juice
• Salt and pepper, to taste
• Optional: A pinch of red pepper flakes for a little heat

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