This recipe can be used for days after it is made and it just keeps tasting better. It is a great dish for entertaining because it is easy, filling and one-dish. If you don't have a food processor just beat the nuts in a plastic bag with a book or some other hard object. Before I bought a processor I used an old fashioned nut chopper which can be bought at a home store. Many times, rich tasting vegan food is made with some type of nut, so it is probably a good investment. I bought a blender that has a 3 or 4 cup processor on top. I think it was around $40 compared to a full processor which costs over $100. Anyway, just chop cilantro, parsley & garlic as small as you can if you don't have a processor. I don't think a blender will work.
1-1/2 cups lightly packed cilantro leaves
1/2 cup lightly packed flat-leaf parsley leaves
3/4 cup walnuts
2 garlic cloves
1/2 cup olive oil
Kosher salt
3/4 pound large pasta shells (mix will fill the shells automatically)
1 small head of cauliflower
(1-1/2 pounds cut into 1-inch florets)
(about 4 cups)
1 small red bell pepper, cut into 2 by 1/4 inch strips
Freshly ground pepper
1. In a food processor, pulse the cilantro, parsley, walnuts and garlic
until finely chopped.
Add 6 tbs of oil and process until smooth. Season with Salt.
2. In a large pot of boiling salted water, cook the pasta until al dente. Drain and reserve 1/4 cup of the water. (If you forget, like I probably did, it is no big deal. Just use regular hot water)
3. Meanwhile, in a large skillet, heat the remaining 2 tbs of oil. Add the cauliflower and season with salt. Cook over moderate heat until browned in spots, 5 minutes or more. (usually more). Add the red bell pepper and cook until tender and browned in spots. Scrape vegetable into a large bowl.
4. Add the pasta, pesto, and reserved pasta water to the cauliflower. Toss until the pasta is coated. Add salt & pepper if desired.
Recipe from Food & Wine September 2008
WINE: A good wine to drink with this is an oaky Chardonnay (which is true for all pesto dishes)
Note: Kosher salt is used in gourmet cooking because it is easier to gauge the taste of the salt. Regular salt can get lost in the cooking.
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I've had this recipe and it's great! I think a blender would work. I've used a blender for regular basil pesto with pine nuts and didn't have a problem. It's just a little bit of a pain getting it out of the blender. And I bet this would also be good if you roasted the cauliflower and peppers.
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