Savoy cabbage with preserved lemon, dill and pine nut pesto

Savoy cabbage with preserved lemon, dill and pine nut pesto

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Pesto doesn’t always have to be the basil version. Here with preserved lemon and dill, these bold and punchy flavours are terrific with plain boiled Savoy cabbage. Serve as a side dish to some grilled pork or chicken, or piled on to garlic-rubbed toast with some ricotta for a simple lunch. Experiment – use various cooked vegetables or grilled meat with this pesto.

Ingredients

Quantity Ingredient
1 large savoy cabbage, outer leaves and hard inner core removed, sliced into approx. 1cm ribbons

For the pesto

Quantity Ingredient
1/2 Preserved oranges and lemons, flesh and pith removed and rind finely chopped
a small bunch fresh dill, leaves roughly chopped
a small bunch fresh flat-leaf parsley, leaves roughly chopped
1 garlic clove, finely chopped or crushed
50g pine nuts, toasted in a dry frying pan over a moderate heat until golden brown
75g olive oil

Method

  1. To make the pesto, put the lemon, dill, parsley and garlic into a food processor and blitz to a rough green paste.
  2. Add the pine nuts and blitz, retaining some texture to the nuts.
  3. Add the oil and blitz briefly. Scrape from the blender into a bowl.
  4. If not using straight away, cover the pesto with extra olive oil, making sure it is completely submerged. It will keep well in the fridge for up to a week.
  5. Boil the prepared cabbage in plenty of salted boiling water until tender, about 3–5 minutes. Drain well, then put the cabbage into a warm serving dish.
  6. Add the pesto to the cooked cabbage and mix well before serving, reserving a final tablespoon of the pesto to slick on top.
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