pesto in my mini chopper. Herbs, garlic, nuts, parmesan and olive oil.
It could handle it ok, but I decided to try something different with my new toy and it was so much smoother and blended much quicker.
I was thinking about raw vegetables and all the nutrients that would be retained if I didn't cook them first. I settled on cauliflower and peas.
I was very happy with the results. A velvety smooth and tasty pesto that coated pasta beautifully. And, more importantly, it met with approval from my two year old and my newly vegan husband. Of course, if you don't have a vegan in the house, feel free to add parmesan (veggie style of course).
Cauliflower & Pea Pesto
A beautiful, velvety green pesto, packed with flavours and nutrients. Made in minutes.
- ½ small cauliflower
- 128g/1 cup frozen peas
- 25g/1 cup fresh basil
- 2 cloves garlic
- 1 cup/240ml olive oil
- a good grinding of black pepper
1. Cut your cauliflower into florets and peel your garlic.2. Pop all the ingredients in your blender and whizz until your pesto is velvety smooth. 3. Have a taste and check the seasoning.4. Serve over hot pasta. Spread on toasted bruschetta, panini or ciabatta and topped with salad or veg and feta or fresh milky mozzarella. Alternatively, add more olive oil and use as a salad dressing.notes: If you prefer a chunkier pesto, then stop blending once it reaches your desired thickness.You can also add some grated parmesan for extra flavour.
Yield: Serves 4
Some more pesto for you to try:
- Creamy Triple Green Pesto by Tinned Tomatoes
- Sundried Tomato Pesto by Green Gourmet Giraffe
- Parsley Pesto by Souvlaki for the Soul
- Red Pepper Pesto by Laura's Sweet Spot
- Spinach & Pea Pesto by Tinned Tomaotes
- Courgette Pesto by What We Eat
I use the Optimum 9400 power blender. I was sent one for review and couldn't like without it now. I love it.