Grilled Cabbage with Arugula Pesto
Move over, coleslaw! This Grilled Cabbage with Arugula Pesto will elevate your side dish game for barbecues and springtime cookouts.
Servings: 6
Ingredients
- 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
Instructions
- 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.