Saturday, 6th April 2013

This recipe is from the great book “The Smitten Kitchen Cookbook” by Deb Perelman.

It evolved into one of my favourite dishes this winter, which is kind of a wonder, since I really dislike cauliflower! But this pesto makes a dish of the cauliflower, which is not just edible, but quite delicious. What a revelation! Furthermore, this dish is on the table in no time, doesn’t need a ton of fresh produce and the over lefts can be frozen easily.

Generally, I like to make pesto of leftover vegetables and freeze it in small glasses or tupperware. Carrots, bell peppers, any leafy greens, I’ve tried already a lot. And on lazy or busy week nights I have dinner ready already. Because we can always eat pasta, right?

Linguine with Cauliflower Pesto

One year ago: eggnog cupcakes

Two years ago: rhubarb muffins


4 Responses so far.

  1. Frank says:

    Danke für den Tipp mit dem Messer am Ende!

  2. Linda says:

    Soll der Blumenkohl roh oder gegart verwendet werden?

Leave a Reply to Linda