Today I bring you into the kitchen with my White cauliflower and nut pesto, a sauce born almost by accident that turned a simple lunch into a delicious discovery.
I had some white cauliflower and my initial idea was a classic walnut pesto, but when I realized 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 nuts, all enhanced by a touch of garlic and cheese.
It’s a rustic yet refined sauce, ideal for those looking for an original alternative to ordinary pasta. A recipe born from improvisation, but it immediately became one of my winter favorites!
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients — White cauliflower and nut pesto
- 4 2/3 cups cauliflower (white, cleaned, florets only)
- 1/4 cup walnut kernels
- 2 tbsp almonds (peeled or unpeeled, to taste)
- 1/2 cup grated Parmigiano (or Grana Padano)
- 1 clove garlic (small, or remove the inner sprout for a milder flavor)
- to taste salt (and pepper)
- 1 ladle cooking water (essential to make the cream very smooth)
Tools — White cauliflower and nut pesto
- Containers
- Mini chopper
Steps — White cauliflower and nut pesto
Curious to discover how to turn a simple cauliflower into such an inviting cream?
Then tie on your apron: below you’ll find all the steps, step by step, to prepare my White cauliflower and 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 cooks, put the walnuts, almonds, the garlic clove (without the inner sprout to make it more digestible) and the grated cheese into the mixer.
Blend the pesto: Drain the cauliflower and add it to the mixer along with extra virgin olive oil. Blend until you obtain a homogeneous consistency. If you prefer a more rustic texture, you can pulse the blender briefly.
The secret of 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 off the heat) together with your White cauliflower and 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 almonds in a small pan for 2–3 minutes before blending. They will release their essential oils and make the pesto wonderfully aromatic.
Playful variation: If you like contrasts, add a few cubes of crispy pancetta or some speck sautéed in a pan at the end of the preparation.
Fresh touch: A grating of organic lemon zest over the finished plate will give 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 made a generous amount of sauce or want to get ahead, here’s how to handle it:
In the refrigerator: Transfer the pesto to 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 make single portions. Once the cubes are frozen, transfer them to a food-safe bag. It keeps perfectly for 2–3 months.
