Raw cabbage pesto
Vegan
Ingredienti
For the cabbage and almond raw pesto
- 1 small red cabbage about 250g
- 50 g raw almonds
- 1 clove of garlic
- 1 teaspoon of coarse salt
- 2 tablespoons extra virgin olive oil
- 300 g whole wheat pasta
- extra virgin olive oil q.s.
- black pepper q.s.
Istruzioni
- Put a pot of water on the stove, add a tablespoon of coarse salt, cover with a lid and bring to a boil.
- Wash the red cabbage, cut it in half and then into thin strips.
- Put in tall container the cabbage strips, the almonds, the clove of garlic, the salt and olive oil.
- When the water starts boiling pour the pasta, mix it and cook uncovered for 10 minutes.
- Meanwhile prepare the pesto by blending with an immersion blender the ingredients in the tall container; add some pasta cooking water a little at a time until you get a creamy pesto.
- Drain the pasta and dress with the raw red cabbage and almonds pesto.
- Add olive oil and freshly ground black pepper to taste and serve.
Note
The pesto may be prepared in advance and stored in the refrigerator, in a glass jar or in an airtight container, up to 3 or 4 days.
Besides being a great sauce for pasta, this cabbage pesto is also great with toasted bread for a tasty bruschetta.
Besides being a great sauce for pasta, this cabbage pesto is also great with toasted bread for a tasty bruschetta.