Preparing a whole head of cabbage into several dishes is a new challenge for me. Winter veggies are at their best in the moment. Savoy cabbage is one of my favourite kinds of cabbage, it is a bit finer then the other kinds of cabbage and the last is less strong.
The basil you get from the supermarkets at the moment are not at their best, so I thought why not take a chunk of cabbage and make that into a pesto.
You will need some stronger tasting nuts then pine nuts to make a distinctive taste, so I chucked a hand full of walnuts into the blender.
150 g Savoy cabbage
50 g walnuts
40 g Pecorino cheese
50 ml olive oil
2 cloves of garlic
salt and pepper
Wash the cabbage leaves and take the hard middle bit out and roughly cut it up. Chop the Pecorino into small chunks and get everything into the blender and make a pesto.