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 hazelnut 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
PINE NUTS ALREADY PEELED 40 gram
HAZELNUTS 50 gram
PARMESAN 80 gram
EXTRA VIRGIN OLIVE OIL 6 tablespoons
ROSMARINO as needed
SALT as needed
TOASTED PINE NUTS TO taste
% Daily Value*
Total Fat 134.4g 172%, Saturated Fat 25.5g 128%, Cholesterol 57mg 19%, Sodium 999mg 43%, Total Carbohydrate 75.6g 27%, Dietary Fiber 11.9g 42%, Total Sugars 24.8g, Protein 39.5g, Vitamin D 0mcg 0%, Calcium 869mg 67%, Iron 4mg 22%, Potassium 970mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
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).
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.
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 sterilized glass jars and cover the surface with a drizzle of oil: it will keep in the refrigerator for at least 4-5 days.