This unusually vibrant pesto gets it color from red cabbage. A little gorgonzola adds depth and intensity to an otherwise subdued vegetable.
Ingredients
- 1 clove garlic
- ¼ medium head red cabbage
- 2 tbsp apple vinegar
- 4 tbsp extra virgin olive oil
- ¼ cup gorgonzola
Preparation
- In a large skillet over medium heat, add a drizzle of extra virgin olive oil, following by the chopped garlic. Sauté for one minute, then add the red cabbage and cook for another 12 minutes, stirring occasionally.
- Transfer the red cabbage to a food processor. Add the apple vinegar, olive oil, and gorgonzola. Blend until smooth and creamy. Add a little extra vinegar, salt, or olive oil, as needed.
