Roasted Red Cabbage Pesto
Vibrant roasted red cabbage pesto
Bintu Hardy | Recipes From A Pantry
(approx 500g) red cabbage
(1/4 cup Olive oil
garlic cloves minced
I used Encona hot pepper sauce
Pre heat oven to fan assisted 160C / 180C / 350F / gas 4.
Combine cabbage , 1 tbsp olive oil and salt and roast in oven for up to 20 mins or until cabbage is roasted. Make sure to turn the cabbage at least once so that it cooks evenly on all sides.
Let cabbage cool and peel garlic.
Transfer cabbage and garlic into a food processor.
Add in the ground almonds, garlic, lemon juice and chilli sauce and blend.
Add in salt and olive oil to taste (I used approx 60ml, 1/4 cup for this but OH preferred more oil in) and blend again to desired consistency.
The amount of lemon juice you use depends on the amount of oil you add in. More oil equals more lemon juice. Make sure you don't use a sweet chilli sauce. You need a vinegary chilli sauce.