Today I bring you into my kitchen with my White Cauliflower and Dried-Nut Pesto, a condiment born almost by chance that turned a simple lunch into a delicious discovery.
I had some white cauliflower and my original idea was a classic walnut pesto, but when I noticed I had only a few walnuts, I added almonds: the result was an absolute surprise for the palate!
This cream is enveloping and fragrant, where the delicate flavor of the vegetable pairs perfectly with the crunch of the dried nuts, all enhanced by a touch of garlic and cheese.
It is a rustic yet refined sauce, ideal for those looking for an original alternative to ordinary pasta. A recipe born from improvisation, but that immediately became one of my favorites for the winter season!
MORE RECIPES TO TRY
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 145.57 (Kcal)
- Carbohydrates 8.03 (g) of which sugars 2.87 (g)
- Proteins 7.55 (g)
- Fat 10.15 (g) of which saturated 2.31 (g)of which unsaturated 3.29 (g)
- Fibers 3.41 (g)
- Sodium 486.13 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients — White Cauliflower and Dried-Nut Pesto
- 4 2/3 cups cauliflower (white, already cleaned, florets only)
- 1/4 cup walnut kernels
- 2 tbsp almonds (peeled or with skin, according to your taste)
- 1/2 cup grated Parmigiano Reggiano (or Grana Padano)
- 1 clove garlic (small, or remove the core for a milder flavor)
- to taste salt (and pepper)
- 1 ladle cooking water (essential to make the sauce very smooth)
Tools — White Cauliflower and Dried-Nut Pesto
- Containers
- Blender
Steps — White Cauliflower and Dried-Nut Pesto
Curious to discover how to turn a simple cauliflower into such an inviting cream?
Then tie on your apron: below you will find all the steps, step by step, to prepare my White Cauliflower and Dried-Nut Pesto!
Blanch the cauliflower: After cleaning and washing the cauliflower florets, cook them in salted boiling water for about 8–10 minutes. For perfect cooking, follow the times suggested by GialloZafferano: the florets should be tender but not falling apart.
Prepare the base: While the cauliflower is cooking, put the walnuts, almonds, the garlic clove (without the inner core to make it more digestible) and the grated cheese into the mixer.
Blend the pesto: Drain the cauliflower and add it to the mixer together with the extra-virgin olive oil. Blend until you obtain a homogeneous consistency. If you prefer a more rustic texture, you can pulse the mixer briefly.
The secret to creaminess: If the sauce is too thick, add a ladle of the cooking water. This step, often recommended by chefs on La Cucina Italiana, helps create a perfect emulsion that will coat the pasta.
Final seasoning: Cook the pasta, drain it al dente and pour it into a large bowl (or directly into a pan with the heat off) with your White Cauliflower and Dried-Nut Pesto. Mix well, add a pinch of pepper and serve immediately.
Tips and variations
Toasting: For an even more intense flavor, lightly toast the walnuts and the almonds in a small pan for 2–3 minutes before blending. They will release their essential oils, making the pesto very aromatic.
Playful variation: If you love contrasts, add a few cubes of crispy pancetta or some sautéed speck at the end of the preparation.
Fresh touch: A grating of organic lemon zest over the finished plate will add an acidic note that cleanses the palate from the sweetness of the cauliflower.
FAQ (Questions & Answers)
How can I store the pesto?
If you’ve prepared a generous amount of sauce or want to get ahead, here’s how to manage it best:
In the refrigerator: Transfer the pesto into a clean glass jar. Cover the surface with a drizzle of extra-virgin olive oil to prevent oxidation and keep it in the fridge for a maximum of 2–3 days.
In the freezer: This pesto freezes very well! You can use ice cube trays to create single portions. Once the cubes are frozen, transfer them to a food bag. It keeps perfectly for 2–3 months.
