The purple cabbage pesto is one of the things I love most in winter. First of all, because it is creamy, healthy, and genuine, it is made in a matter of minutes, but most importantly, it is absolutely versatile; indeed, it is perfect as an appetizer on crostini or as a pasta dressing thinned with a ladle of cooking water.
Once again, I recommend trying the recipe and, as always, I look forward to your feedback on my Instagram profile @isaporidicasa.
- Difficulty: Very easy
- Preparation time: 10 Minutes
- Portions: 4 PEOPLE
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 7 oz purple cabbage
- 1.4 oz pine nuts
- 1.4 oz pistachios
- 1.8 oz Grana Padano cheese, grated
- 1.7 fl oz extra virgin olive oil
- Half lemon juice
- 2 sprigs thyme
- Half clove garlic
- salt
- pepper
Tools
- Food Processor
Preparation of purple cabbage pesto
Wash and clean the purple cabbage, weigh 7 ounces of leaves, and cut into thin strips
Immediately after, toast pine nuts and pistachios in a pan
Place the shredded purple cabbage, pine nuts, pistachios, half a clove of garlic without its core, the thyme leaves, and the lemon juice into the food processor. Blend until you achieve a granular mixture
Then add the Grana Padano, turn on the mixer, and slowly pour in the extra virgin olive oil. Blend until creamy, season with salt and pepper. Transfer the purple cabbage pesto to a container and refrigerate until ready to serve. Enjoy your meal!
Storage
Purple cabbage pesto can be stored for 2 days in the refrigerator in an airtight container
