Red Cabbage Pesto Recipe
INSPIRED BY SPAIN
In Spain, Christmas Eve dinner usually includes a red cabbage dish called lombarda. Throughout the country, it can be made in different ways. For some, it’s cooked with apples and smoky salt pork. Others add to it potatoes, raisins, or pine nuts. The main dish for Christmas in Spain is seafood.
Spain isn’t the only country that includes red cabbage at Christmas time. Denmark also features a similar dish. For both countries, the vegetable is easy to prepare and adds a festive color to the dinner table.
SAVE FOR LATER
Makes 2 cups
2 1/2 cups chopped red cabbage
1/2 cup sliced water chestnuts
2 tablespoons honey
fresh juice of 1 lime
3 tablespoons olive oil
1/2 teaspoon crushed red pepper
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, mash the red cabbage and water chestnuts until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms.
Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months.
Gazpacho is a cold soup typically made with blended raw tomatoes or other vegetables. It originated in Andalusia, a region in southern Spain. Gazpacho is especially popular as a cold dish because of the hot summers the region experiences.
More commonly known as a Spanish omelette, the tortilla española is a fried egg and potato dish. It’s served hot or cold, and is one of many popular Spanish tapas, or small appetizers.