Name: Cauliflower Leaf Pesto
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Head of Cauliflower; 1 Clove of Garlic; 30g Walnuts; 1 Lemon; 1 Tbsp Capers; Handful of Parsley; 30g Parmesan; Salt; Pepper; Olive Oil

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Don't chuck your cauliflower leaves MOB. Get them nice and charred in a frying pan, then blitz them into a zero-waste pesto with capers, parmesan and lemon.

Cauliflower Leaf Pesto

Cut your leaves off your cauliflower and finely dice them. Grate your garlic.

Heat a glug of olive oil in a large frying pan over a medium-high heat. Add your cauliflower leaves to the pan and fry for a few minutes until the stems are tender and the leaves are starting to char. Add your garlic and cook for another minute.

Tip your cauliflower mixture into a bowl to cool.

Toast your walnuts in a pan for a few minutes until golden and fragrant.

Add your cauliflower leaves and walnuts to the bowl of a food processor. Add the zest of your lemon, your capers, parsley, parmesan and a pinch of salt and pepper. Pulse until the cauliflower and walnuts have broken down into a fine mixture.

Squeeze your lemon juice and put the lid on. Run the machine, gradually pouring in olive oil until you have a loose paste.

Season to taste with salt and pepper, then serve as you would any pesto. Toss it through pasta, spread it on toast or eat it with roasted vegetables.

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Easy

Italian

Cauliflower 
Leaf
Pesto

9 K8 A4320

Cut your leaves off your cauliflower and finely dice them. Grate your garlic.

Heat a glug of olive oil in a large frying pan over a medium-high heat. Add your cauliflower leaves to the pan and fry for a few minutes until the stems are tender and the leaves are starting to char. Add your garlic and cook for another minute.

Tip your cauliflower mixture into a bowl to cool.

Toast your walnuts in a pan for a few minutes until golden and fragrant.

Add your cauliflower leaves and walnuts to the bowl of a food processor. Add the zest of your lemon, your capers, parsley, parmesan and a pinch of salt and pepper. Pulse until the cauliflower and walnuts have broken down into a fine mixture.

Squeeze your lemon juice and put the lid on. Run the machine, gradually pouring in olive oil until you have a loose paste.

Season to taste with salt and pepper, then serve as you would any pesto. Toss it through pasta, spread it on toast or eat it with roasted vegetables.

Healthy

Meal-Prep

Speedy

Cauliflower

Garlic

Clove

Walnut

Gram

Lemon

Capers

Tablespoon

Parsley

Parmesan

Salt

Black Pepper

Olive Oil

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