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Recipe: Cabbage Pesto

Herbs and Spices
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Cabbage Pesto
From: sandy.ny
Serves 6-8.

Excellent

1/2 head fresh cabbage
3 Tbsp. sea salt
4-6 large cloves garlic
1/3 cup olive oil
1/ 2 cup grated Pecorino Romano cheese

Place cut up cabbage in water and salt to boil for 8 minutes till tender. Drain and reserve 1/2 cup of the liquid. Saute the garlic in the olive oil on low heat till lightly browned and soft. Cool. Place cabbage and reserved liquid into blender or food processor. Puree till smooth. Add the oil mixture and cheese. Continue to puree till it forms a smooth paste. Use immediately on hot linguine or transfer to jar and cover with 1/4 inch of olive oil and store in refrigerator for up to 2 weeks.
This is delicious on any hot pasta, or spread on a crusty bread, or as a sauce on a pizza.


MsgID: 317694
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-12-17
Board: Daily Recipe Swap at Recipelink.com
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