Ingredients for 1 glass 330 g
For the cauliflower Pesto
- 210 g of cauliflower into large florets cut
- 1 ½ TBSP capers – coarsely chop
- 1 TBSP chopped pistachios – roast
Liquid ingredients and spices
- 100 g olive oil, cold pressed
- 1 tablespoon of organic lemon juice
- Crystal salt
- Pepper from the mill
- 1 tablespoon of plucked parsley
Preparation
Preparation time about 10 minutes cooking/baking time about 2 minutes
A pot with water and bring to a boil, add salt and the cauliflower in it about 2 Min. blanch (the cauliflower should remain crisp). Then using a sieve drain, cold deter and drain.
The cauliflower with all other ingredients in a tall jug und with a hand blender coarsely puree. Then season with salt and pepper.
The cauliflower Pesto fits to vegetable salads, Pasta, and potatoes.
Nutritional values per glass
- Calories: 1005 kcal
- Carbs: 6 g
- Protein: 6 g
- Fat: 106 g