Purple Cabbage Pesto – Creamy, Colourful & Easy Recipe
Bright, creamy, and full of fresh flavor, this purple cabbage pesto is a beautiful twist on traditional pesto. Fresh purple cabbage is blended with toasted pine nuts, hazelnuts, Parmesan cheese, lemon juice, rosemary, and extra virgin olive oil to create a smooth and flavorful sauce.
Its gorgeous purple color makes it especially appealing when served as an appetizer. Spread it over toasted bread or crackers, serve it with fresh vegetable sticks, or toss it with pasta for a quick and satisfying meal.
The best part? This homemade cabbage pesto is simple to prepare and can be made in about 20 minutes.
Why You’ll Love This Purple Cabbage Pesto
- Quick and easy: Ready in around 20 minutes.
- Beautiful color: Purple cabbage gives the pesto a naturally vibrant appearance.
- Versatile: Use it as a spread, dip, pasta sauce, or appetizer.
- Nutty and creamy: Pine nuts, hazelnuts, and Parmesan add rich flavor.
- Fresh and flavorful: Lemon and rosemary balance the richness of the nuts and cheese.
Ingredients
For the Pesto
- ½ purple cabbage
- 1 lemon
- 40 g pine nuts, shelled
- 50 g hazelnuts
- 80 g Parmesan cheese, finely grated
- 6 tablespoons extra virgin olive oil
- Fresh rosemary, to taste
- Salt, to taste
For Garnishing
- Toasted pine nuts, as needed
How to Make Purple Cabbage Pesto
1. Prepare the Cabbage
Remove any tough outer leaves from the purple cabbage. Wash the cabbage thoroughly under cold running water and pat it dry. Slice it into very thin strips.
Thinly sliced cabbage blends more easily and helps create a smoother pesto.
2. Toast the Pine Nuts
Place the pine nuts in a dry non-stick skillet over medium-low heat. Toast them for a few minutes, stirring frequently, until lightly golden and fragrant.
Watch them carefully because pine nuts can brown quickly.
3. Combine the Ingredients
Place the sliced purple cabbage in a tall container suitable for an immersion blender. Add the toasted pine nuts and roughly chopped hazelnuts.
Squeeze in the juice of the lemon, then add a little fresh rosemary and about 3 tablespoons of the olive oil.
4. Blend Until Creamy
Blend everything with an immersion blender until the cabbage and nuts are finely processed and the mixture becomes creamy.
If the pesto seems too thick, add a little more olive oil until you reach your preferred consistency.
5. Add the Parmesan
Add the finely grated Parmesan cheese and stir thoroughly with a spatula or spoon.
Taste the pesto and add salt if needed. Remember that Parmesan already adds some saltiness, so season gradually.
6. Serve
Transfer the finished purple cabbage pesto to a serving bowl. Drizzle the remaining olive oil over the surface and garnish with toasted pine nuts.
Serve immediately with crusty bread, toasted crostini, crackers, or fresh vegetable sticks.
How to Use Purple Cabbage Pesto
This colorful pesto is much more versatile than a simple bread spread. Try it in several different ways:
With Pasta
Toss the pesto with freshly cooked pasta for a colorful and flavorful meal. Before mixing, loosen the pesto with a little pasta cooking water until it reaches a silky consistency.
As a Bread Spread
Spread it over toasted baguette slices, crostini, sourdough, or crackers for an easy appetizer.
As a Vegetable Dip
Serve the pesto with cucumber, carrot, bell pepper, celery, or other crunchy vegetables for a fresh appetizer or light snack.
With Risotto
Stir a spoonful of the pesto into finished risotto for extra color and flavor.
Tips for the Best Purple Cabbage Pesto
- Slice the cabbage thinly: This makes it much easier to blend into a smooth pesto.
- Toast the pine nuts: A quick toast brings out their natural nutty flavor.
- Don’t overdo the rosemary: Rosemary is quite strong, so start with a small amount.
- Adjust the consistency: Add extra olive oil or a little pasta cooking water depending on how you plan to use the pesto.
- Season gradually: Parmesan and toasted nuts already contribute plenty of flavor.
- Keep the color vibrant: If you prefer a softer texture, briefly blanch the cabbage and immediately cool it in ice water before blending.
Can You Cook the Purple Cabbage First?
Yes. While the cabbage can be used raw, briefly blanching it is another option.
Bring a pot of salted water to a boil and blanch the sliced cabbage for a short time. Drain it while it is still slightly firm, then transfer it to ice water to cool quickly.
This method softens the cabbage and can make blending easier while helping preserve its bright purple color.
Purple Cabbage Pesto Variations
There are several easy ways to customize this recipe.
Instead of rosemary, try using fresh thyme or sage for a different herbal flavor. A small amount of freshly ground black pepper can also add a pleasant kick.
For a warmer flavor, add a pinch of sweet paprika. You can also adjust the amount of Parmesan or nuts according to your taste and desired consistency.
How to Store Purple Cabbage Pesto
Transfer the pesto to a clean glass jar and smooth the surface. Drizzle a thin layer of extra virgin olive oil over the top to help protect the pesto from air.
Store it in the refrigerator and use it within 4–5 days.
Always use a clean spoon when serving and refrigerate the pesto promptly after preparation.
Frequently Asked Questions
Can I make purple cabbage pesto without pine nuts?
Yes. You can replace pine nuts with additional hazelnuts or another nut of your choice. The flavor and texture will change slightly, but the pesto will still be delicious.
Can I use purple cabbage raw?
Yes. Raw purple cabbage works well and gives the pesto a fresh flavor. Slice it very thinly so that it blends more easily.
What can I serve with purple cabbage pesto?
Serve it with toasted bread, crostini, crackers, raw vegetables, pasta, or risotto. It also works as a colorful spread for sandwiches and wraps.
Why is my pesto too thick?
Add a little more extra virgin olive oil to loosen it. If you’re preparing it for pasta, you can also use a small amount of reserved pasta cooking water.
Can I make this pesto ahead of time?
Yes. You can prepare it ahead and store it in a covered glass jar in the refrigerator for up to 4–5 days.
Recipe Summary
This purple cabbage pesto is an easy way to turn everyday cabbage into a colorful and versatile homemade sauce. With toasted pine nuts, hazelnuts, Parmesan, lemon, rosemary, and olive oil, it has a delicious combination of nutty, fresh, creamy, and savory flavors.
Whether you spread it over crunchy crostini, serve it with vegetables, or toss it through pasta, this vibrant pesto is a simple recipe that’s sure to brighten up your table.
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