A few months ago, I got hold of some purple sweet potato. I made a Pizza with it, but we were so hungry that evening that I never got round to photographing its bold vivid colour. I did not want to lose out on sharing the striking bright colour of this easy red purple cabbage pesto. So I asked D to get a photograph for me while I got on with other things in the kitchen.
I had half a red cabbage in the fridge, left over from another another dish that I had made (also not photographed). I was inspired to make a Red Cabbage Pesto that I saw a long while back in The Guardian and bookmarked.
Its a relatively simple and easy recipe, only four ingredients: red cabbage, garlic, sunflower seeds and olive oil. I have to admit the raw garlic was quite pungent to the point it had heat and left that burning sensation in the mouth, not particularly pleasant. So I sauteed the pesto in a little oil before using it for the required dish, once of which included a Pasta Salad. However, if your okay with raw garlic, this step is not necessary.
I am sharing this Very Easy Red Cabbage Pesto with Elizabeth's Kitchen Diary for No Waste Food Challenge; Cook Blog Share co-hosted between Sneaky Veg; Easy Peasy Foodie and Hijacked By Twins and with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.
Very Easy Red Cabbage Pesto
Makes a large jar full
Ingredients
Makes a large jar full
Ingredients
½
head medium red cabbage, chopped coarsely
2
garlic cloves, peeled and crushed
4
tbsp sunflower seeds, plus extra to serve
Salt
Olive oil
Method
In a food processor, add the cabbage, garlic, sunflower seeds and season to taste.
Blend.
Then stir in enough olive oil to to form to a pesto like consistency.
Transfer to a jar until ready to use.
Keep refridgerated.
Use within the week.
Adapted from The Yellow House.
Olive oil
Method
In a food processor, add the cabbage, garlic, sunflower seeds and season to taste.
Blend.
Then stir in enough olive oil to to form to a pesto like consistency.
Transfer to a jar until ready to use.
Keep refridgerated.
Use within the week.
Adapted from The Yellow House.
glad you got a pic of this pesto - the colour is indeed stunning - I think I might find the garlic too burny but would love it once it was cooked off a little - and your salad would look gorgeous too
ReplyDeleteThank you Johanna. I will be posting a couple of recipes that I made with it, one of which is a Purple Pizza. Yes, the garlic was def. too burny for me, and i usually have a good tolerance. Not this time though, it needs tempering for sure.
DeleteI've never seen this before and I too like the shots. D did very well. Thank you for visiting my blog. Jacob is home and we are heading to bed. I'll need to medicate and monitor him for the next two weeks. I really appreciate your interest!
ReplyDeleteThank you e.
DeleteI am quite busy at work and blogging is slowing down, which means I am not visiting my blog reads as often as I once did, but i do try. Good to read that Jacob is back with you.
That colour is striking! Gorgeous.
ReplyDeleteThank you Chelsey. I am so pleased you agree.
DeleteLove this use of red cabbage - I've never thought to make pesto with it before. It looks delcious and I love the colour. Thanks for linking up to #CookBlogShare X
ReplyDeleteThank you Mandy. The colour is amazing, the taste is not bad either :)
DeleteOooh I love red cabbage and making it into a pesto sounds delicious! I love the colour! Thank you for sharing with #CookBlogShare x
ReplyDeleteThank you Kirsty, it made for an interesting change.
DeleteThat sure is an amazing colour! D did a good job with the pics. Love the photo background! x
ReplyDeleteThank you so much Kate. He's being using such backgrounds for a long while.
DeleteWowzers! That is gorgeously vibrant! I have made purple pesto before using purple kale, but the cabbage lends an even bolder colour. I also really like the idea of sautéeing it before adding it to salad (I'm a raw garlic wuss haha).
ReplyDeleteThanks so much for sharing this at Healthy Vegan Fridays Shaheen! I'm pinning & sharing.
I hope you are having a great week!
Thanks Kimmy. Ah i must try it with purple kale. I guess we could sub the raw garlic for garlic powder to avoid the raw heat. You have a good week too.
DeleteLook at the colour of that, it's stunning! As a garlic lover I think this is something I'd really like. I'd love to hear more recipes that you could use it in too! Thank you for sharing with the No Waste Food Challenge, I really appreciate your participation. Wishing you all the best for the New Year! There's big changes coming with the challenge, I think you'll like it. :)
ReplyDeleteThank you so much Elizabeth.
DeleteHappy New Year to you too, look forward to hearing about the changes regarding the challenge