February 25, 2013 by dgarnett2013
Cauliflower Pesto: The Smitten Kitchen Cookbook by Deb Perelman
Makes enough for 6 servings. Great with linguini.
- 1 small head or 1/2 large head of cauliflower (about 450g), trimmed of leaves, cored and cut into large chunks
- 1 garlic clove
- Generous pinch of chilli flakes – or two generous pinches
- 70g almonds or pine nuts, toasted and cooled
- 50g chunk or parmesan, plus more for grating
- 4 sun dried tomatoes – dried variety. (If oil-packed, drain them and chop by hand separately, otherwise they gum up the food processor)
- 1 tab capers, drained
- bunch of parsley
- 80ml olive oil
- 1/2 – 1 tab sherry vinegar
Pulse the cauliflower in a food processor in three stages, so it looks like mixed sizes of couscous. Transfer cauliflower to a large bowl.
Puls the garlic, chilli flakes, almonds, cheese, sun-dried tomatoes, capers and parsley in a food processor until the mixture looks like coarse bread-crumbs.
Transfer to a bowl with the cauliflower, add the olive oil, vinegar and a few pinches of salt and stir until combined.
Cook linguine and when draining, reserve about 250ml of the pasta cooking water.
Toss pasta, cauliflower pesto together with about half the reserved water and mix till pesto is nicely dispersed. Add more water if pesto needs further loosening.
Serve with drizzle of olive oil and extra parmesan.