Purple Cabbage Pesto, a great sauce to prepare when cabbage is in season. The cabbage pesto is perfect for dressing a plate of pasta or for spreading on crostini as an appetizer. It’s really simple to prepare and very quick because everything is blended raw in a food processor. I really love purple cabbage, I often make the RED CABBAGE AND ORANGE SALAD and the PURPLE CABBAGE RISOTTO. I love red cabbage — it also has many nutritional properties and is low in calories. The nice thing about purple cabbage is that when it meets an acidic ingredient like lemon it tends to change color from purple to pink.
Now let’s go to the kitchen and I’ll show you how to prepare Purple Cabbage Pesto
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 8 Minutes
- Portions: 4
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Winter
Ingredients
HERE’S WHAT YOU’LL NEED TO PREPARE
- 3 1/3 cups purple cabbage
- 2 2/3 tbsp extra virgin olive oil
- 1.1 oz grated Parmigiano-Reggiano (Parmesan)
- 0.7 oz Pecorino
- 1/4 cup walnuts
- salt
Tools
- 1 Food chopper
- 1 Spatula
Steps
Let’s start preparing
Start preparing the purple cabbage pesto: discard the outer leaves of the cabbage that are tougher or damaged, rinse it under running water and dry. Cut it in half, remove the central core with a knife, then slice it into thin strips and transfer it to the food processor.
Add the walnuts, the Parmesan, the Pecorino, the oil and the salt.
Pulse the processor several times so the blades don’t heat up too much and the color of the pesto doesn’t get ruined.Season with salt, mix well and the purple cabbage pesto is ready.
Enjoy your meal!!
Marge’s Tips
The purple cabbage pesto keeps in the refrigerator for two to three days.
You can use pine nuts, almonds, or cashews instead of walnuts.
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