Purple Cabbage Pesto, a great sauce to prepare when cabbage is in full season. Purple cabbage pesto is perfect for dressing a plate of pasta or spreading on crostini as an appetizer. It’s really simple to prepare and very quick because everything is blended in a blender and raw. I really love purple cabbage, I often prepare PURPLE CABBAGE AND ORANGE SALAD, and PURPLE CABBAGE RISOTTO. I adore red cabbage as it also has many nutritional properties and is low in calories. The beauty of purple cabbage is that it tends to change color from purple to pink when in contact with an acidic food like lemon.
But now let’s go to the kitchen, and I’ll show you how to prepare Purple Cabbage Pesto
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 8 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Winter
Ingredients
LET’S SEE TOGETHER WHAT WE NEED TO PREPARE
- 11 oz red cabbage
- 3 tbsp extra virgin olive oil
- 1 oz grated Parmesan
- 0.7 oz pecorino
- 1 oz walnuts
- salt
Tools
- 1 Chopper
- 1 Spatula
Steps
Let’s start preparing
Let’s start preparing the purple cabbage pesto: discard the outer leaves of the cabbage, which are harder and damaged, wash it under running water, and dry it. Cut it in half, remove the central core with a knife, and then slice it into thin strips and transfer it to the mixer.
Add the walnuts, Parmesan, pecorino, oil, and salt.
Blend in stages so that the mixer blades don’t get too hot and ruin the pesto’s color.Season with salt, mix well, and the purple cabbage pesto is ready.
And bon appétit!!
Marge’s Tips
Purple cabbage pesto keeps in the fridge for two to three days.
You can use pine nuts, almonds, or cashews instead of walnuts.
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