Tuscan Cabbage Pesto

 At a glance
Royal Rose Product
1 pound Royal Rose Tuscan cabbage
4-5 quarts water
2-3 tablespoons kosher or coarse sea salt
2 cloves garlic
1/4 – 1/2 cup extra virgin olive oil
Salt to taste
Wash Tuscan cabbage and remove the leaves from the tough central ribs. Boil water, then add cabbage and kosher or coarse sea salt. Cook until tender, 10-15 minutes. Remove with slotted spoon and refresh in cold water. Drain and squeeze to remove excess moisture. Puree cabbage, garlic, olive oil and salt in food processor to form smooth, stiff paste. Refrigerate pesto in glass jar or bowl; mixture will keep as long as several days. Serve as a spread with grilled toasts, or use as a condiment in vegetable soups.