The purple cabbage pesto is a colourful sauce and delicious. In our recipe, this vegetable, typical of the winter season and with an irresistible purple hue, is cut into thin slices and blended together with dried fruit and grated cheese, until a soft and velvety cream is obtained. The final result is an original and tasty variant of the classic Genoese pesto, perfect to spread on slices of bread or croutons and to serve as an appetizer.
You can also accompany it with sticks of raw vegetables, for a light aperitif, or use it as a condiment for pasta or risotto: in this case, you will have to dilute it slightly with a couple of ladles of the cooking water. A simple and versatile recipe: find out how to make it by following our advice step by step.
1/2 purple cabbage
LIMONE 1 • 15 kcal
PINE NUTS ALREADY PEELED 40 gr
HAZELNUTS 50 gr • 600 kcal
PARMESAN 80 gr • 374 kcal
EXTRA VIRGIN OLIVE OIL 6 tablespoons • 901 kcal
ROSMARINO as needed • 661 kcal
SALT as needed • 286 kcal
TOASTED PINE NUTS TO taste
The calories refer to 100 grams of the product
How to make purple cabbage pesto
Clean the purple cabbage, wash it thoroughly under cold running water and then cut it into thin slices. Lightly toast the pine nuts in a non-stick pan (1).
Add the toasted pine nuts to the purple cabbage (2).
Add the hazelnuts, reduced to grains (3).
Add the squeezed lemon juice (4), a little rosemary and 3 tablespoons of oil.
Blend with an immersion mixer until you get a rather homogeneous cream (5).
Add the grated cheese and mix well with a spatula (6). Season with salt if necessary.
Transfer the purple cabbage pesto to a small bowl and sprinkle it with the remaining oil. Garnish with some toasted pine nuts and serve (7).
Be careful to cut the purple cabbage into rather thin slices: this will make it easier to reduce them to cream with the immersion mixer. You can use raw cabbage but, if you prefer, you can also blanch it quickly in boiling salted water; drain it very al dente and let it cool in a bowl with water and ice, so that it maintains a very bright colour. In this way, you can also reduce the amount of oil and get a lighter dish.
As an alternative to rosemary, you can perfume your purple cabbage pesto with a few leaves of sage or thyme. You can also add ground black pepper or sweet paprika.
If you want to use this pesto as a condiment for a first course, dilute it slightly with a few ladles of cooking water: in this way it will become more fluid and wrap the pasta perfectly.
Once ready, transfer your pesto into a glass jar and cover the surface with a drizzle of oil: it will keep in the refrigerator for at least 4-5 days.