When you’re shopping for produce, red cabbage is often a vegetable that gets overlooked. Besides the famous coleslaw and some stir fry recipes what can you do with this large slightly bitter ball? Make pesto!
With a combination of tart and sweet notes, this creamy red cabbage pesto is the perfect compliment to a variety of dishes. Add it to grains, legumes and pasta to give the dish a bright vibrant color and kick of flavor. Use it as a sauce for this quinoa flatbread or homemade pizza. Or, eat is as a dip with vegetables, pita chips or whole wheat crackers and bread.
Pestos are easy to prepare by scratch and you can use them throughout a few days with different dishes. There is no reason to buy store bought sauces and dips that are often filled with yucky preservatives and chemicals when you can easily make your own. Here are some other yummy options:
- 1 clove garlic
- ¼ red cabbage
- 2 tablespoons apple vinegar
- 4 tablespoons extra virgin olive oil
- ¼ cup (50g) gorgonzola
- In a large skillet, add a drizzle of extra virgin olive oil and chopped garlic. Sauté for one minute over medium heat, then add the red cabbage and cook for another 12 minutes.
- Pour the red cabbage into a food processor and add the apple vinegar, extra virgin olive oil and gorgonzola. Blend until smooth and creamy. Adjust the consistency to your desire by adding more extra virgin olive oil or water. Conserve the pesto in a covered container in the refrigerator until it’s served.
I made this recipe to put on a burger, and it was tasty! How did you get the color so vibrant, though? Did you use raw cabbage for the photograph- just for looks? The picture is definitely what drew me in, so I am a little disappointed that the actual color is closer to that of a kalamata olive.