Main Course
Cauliflower Leaf Pesto
This zero-waste cauliflower leaf pesto is a great way to use up every part of the cauliflower and transform it into a delicious and nutritious pesto.
Ingredients
Ingredients
- Leaves from 1 large cauliflower about 5/6 leaves
- 50 g baby spinach
- 50 g rocket
- 25 g fresh basil leaves
- 50 g grated parmesan cheese
- 75 ml extra-virgin olive oil
- 50 g toasted nuts such as almonds or pine nuts
- Salt and black pepper to taste
Method
Method
- Wash the cauliflower leaves and dry them well. Remove any tough stems or veins and roughly chop the leaves.
- In a food processor, combine the chopped cauliflower leaves, spinach, rocket, basil, parmesan cheese, and toasted nuts. Pulse until everything is finely chopped and well combined.
- With the food processor running, slowly pour in the olive oil until the pesto is smooth and creamy.
- Season with salt and black pepper to taste.
- Transfer the pesto to a jar or airtight container and store in the fridge until ready to use.
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