White Cabbage Salad with Parsley Pesto

Rinse parsley and dry well. Roughly chop the leaves. Grind pine nuts and diced Gouda in a hand mixer. Add parsley, both kinds of oil and salt. Grind everything together. Finely slice white cabbage, peel carrot and cut into tender strips. Add to boiling chicken soup form and cook for six minutes. Remove with a skimmer and mix with the parsley pesto while still warm. Season well. Add a tiny bit of chicken soup if desired. Serve sprinkled with golden roasted pine nuts.

Add: roasted goose or possibly chicken legs.

(4 to 6 servings)

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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