Servings: 4 to 6
This unusual pesto doesn’t contain cheese—it gets all of its richness from pistachios. For a tasty variation, try substituting broccoli and red bell peppers for the cauliflower and carrots.
Start the meal with an Escarole Salad with Olives and Garlic Croutons.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Phenomenal! Easy, quick, nutritious and delicious. What more can you ask for? The pesto is perfect. Everyone in my diehard, Parmesan loving family thought there was cheese in the recipe. I did reduce the garlic to two cloves based on other reviewers recommendations which was a good move.
This was fabulous. Quick and easy. Delicious. It is a keeper. Just take out the green folds in the center of the clove. It will cut the pungency of the garlic. Love, love, loved this dish.
Yum! I had some Cilantro and Walnut Pesto in the freezer, so I chopped up some pistachios to toss in with the pasta. Everyone, including those who do not like cauliflower, enjoyed the dish.
I really liked this. After reading reviews that said the garlic was too strong, I roasted 5 cloves still in the skin with the cauliflower and carrots, then added the roasted garlic to the pesto. I also added almost 3/4 of pasta water to thin the pesto. The boys (7 and 10) weren't thrilled, but ate it without complaint.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review