Savoy Cabbage Pesto

Savoy Cabbage Pesto

Are you also a pesto fan like us?
We love pesto in all variations and we eat plenty of it on almost any food.

There have been times when we bought these little glasses in the health food store.
Although they were tasty, they didn't last for long.

Eventually, we began to transform any greens we could find in nature into pesto.
It starts in the spring with wild garlic, dandelion, garlic mustard and now in winter with various types of cabbage.

Since pesto can be perfectly frozen, we filled our freezer with lots of pesto jars.
However, now we are already running low on our storage and thought to experiment a little with the wintry greens.

In former times, we always thought of herbs such as basil when it came to pesto, but it can be made with so many different ingredients.
How about for example onion leek, peas, beetroot, spinach, mint leaves or, as in our article, savoy cabbage?


It is only made from raw ingredients, so it is accordingly packed with the full range of vitamins and minerals.
And in addition, it provides us with a variety of essential fats (assuming you use a high-quality cold-pressed oil from the first pressing).

Covered with oil, pesto can be stored in the fridge for at least three weeks.

Which is your favorite pesto?
We appreciate your comment.

Savoy Cabbage Pesto

Savoy Cabbage Pesto
  • Author: go-healthy
  • Posted on: Feb. 4, 2016
  • Category: Pesto and Sauces
  • Type: Vegan
  • Preparation time: 0:10:00
  • Servings: 1 glass


  • 400g savoy cabbage leaves
  • 100g cashews
  • 300ml olive oil
  • 1 clove of garlic
  • lemon juice


  1. Separate the leaves from the cabbage, wash, dry thoroughly and then cut off both sides of the central stalk.
  2. Blend all the ingredients (except the stalk) in the food processor.
  3. Fill in a glass, cover with oil and store in the refrigerator.


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