The cauliflower and walnut pesto is delicious, made with the leaves of cauliflower which we usually discard and with the thick stem, which is also usually discarded, so this pesto is a recycling recipe that is perfect in this period. In fact, we need to get used to not wasting food and using the parts we usually throw away, and you’ll see that you can create dishes full of flavor.
With just a few simple ingredients, you will have a pasta topping or a spread for bread crostini that will drive you crazy. Let’s find out how to make the recipe right after the photo as always.
First, you can read below other recipes to make pesto differently every day and according to the season!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for cauliflower and walnut pesto
- 9 oz cauliflower (only the leaves and stem)
- 4 walnut halves
- 1 clove garlic
- 1 chili pepper
- 1/2 cup Parmigiano Reggiano DOP
- 1 tbsp parsley
- 2 pinches salt
- to taste extra virgin olive oil
Tools
- 1 Blender / Mixer immersion
Preparation of cauliflower and walnut pesto
To prepare the cauliflower and walnut pesto, first remove the leaves and the end of the stem from the cauliflower.
Cut everything into fairly small pieces and blanch them in plenty of lightly salted water for 15 minutes or until everything is very tender.
Drain and let dry on a clean towel for at least 30 minutes, then place them inside the immersion blender beaker along with the broken walnut halves.
Start blending by adding a little extra virgin olive oil at a time.
When it starts to become creamy, add the parsley and salt and adjust the consistency by adding more olive oil.
Finally, add the grated cheese, mix with a spatula to combine with the rest of the ingredients, and season with finely chopped fresh chili.
You can use the cauliflower and walnut pesto right away or store it in a glass jar in the fridge, covering it with extra virgin olive oil for up to 5 days and..
ENJOY YOUR MEAL
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Annatorte recommends
You can skip the chili if you don’t like it and add ground pepper. Instead of parsley, you can use fresh basil.
Other recipes
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