Black Cabbage Stalk Pesto
(Light & Earthy)
This pesto is a beautiful way to use the stalks of black cabbage (cavolo nero), often discarded but rich in nutrients and flavour. The result is a fresh, slightly bitter, mineral pesto, perfect for bruschette, roasted vegetables, grains, or our favourite: A PASTA!!
Ingredients
Stalks from 1 bunch of black cabbage (cavolo nero), peeled and chopped
30 g pine nuts
30–40 g grated Parmigiano Reggiano
1 small garlic clove
1 small dried chili or a pinch of chili flakes
Extra virgin olive oil, as needed
Sea salt, to taste
Preparation
Prepare the stalks
Peel the outer fibrous layer of the cabbage stalks if needed, then chop them into small pieces.Blanch briefly
Bring salted water to a boil and blanch the stalks for 2–3 minutes until tender but still bright. Drain and cool quickly.Blend
In a food processor or mortar, combine the stalks, pine nuts, Parmesan, chili, garlic (if using), lemon, and a pinch of salt.Emulsify
Slowly add extra virgin olive oil until you reach a smooth but textured pesto. Taste and adjust seasoning.
How to use
Spread on toasted sourdough or bruschette
Drizzle over roasted vegetables or potatoes
Finish a warm grain bowl of Pasta
Why cabbage stalks?
Black cabbage stalks are:
Rich in fiber, supporting digestion
High in minerals like calcium and potassium
Full of antioxidants and chlorophyll
Naturally grounding and cleansing for the body
This pesto is nutritious, zero-waste, light, and deeply connected to Italian cucina povera, simple ingredients, full flavour, nothing wasted.