Move over, coleslaw! This Grilled Cabbage with Arugula Pesto will elevate your side dish game for barbecues and springtime cookouts.
You can make the pesto ahead of time and add sliced cabbage rounds to the grill when you’re ready to eat – maybe next to a nice filet of salmon or the protein of your choice. It’s naturally vegan and Whole30 friendly, so be sure to save this one to inspire your food freedom journey.
- 5 ounces baby arugula
- ⅓ cup walnuts
- 2 cloves garlic, peeled
- 1 lemon
- Kosher salt
- Cracked black pepper
- ½ cup olive oil, plus more for brushing
- 1 large head green cabbage
- 1 large head red cabbage
Heat grill to about 450 degrees F.
Meanwhile, make pesto: Add baby arugula to the bowl of a food processor and pulse about 20 seconds, until leaves are broken down. Stop to scrape down sides, as needed.
Add walnuts, peeled garlic cloves and zest and juice of 1 lemon into the bowl. Pulse for another 10 to 15 seconds.
Add in ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper. With the lid secured, turn the food processor on low and slowly drizzle in ½ cup olive oil.
Taste and adjust salt and pepper, as needed. Set aside.
Peel off outer layers of cabbage and slice into ½-inch rounds. Place on a large baking sheet and brush cut sides with olive oil, and season with salt and pepper.
Carefully place cabbage rounds onto preheated grill and cook for 5 minutes per side. Add grilled cabbage rounds to a serving platter and smear a large spoonful of Arugula Pesto onto each round.
Serve alongside the protein of your choice. Store leftover pesto in a jar with air-tight lid for up to a week in the refrigerator.