A side dish that shouts spring and all things fresh. Use any herbs you have on hand for this deliciously light and vibrant pesto. I used a combination of mint, dill, cilantro, basil, flat leaf parsley and scallions. And blended it all up in my food processor with some fresh lemon, a pinch of salt, pepper and sugar and a few drizzles of extra virgin olive oil.
We’re still roasting veggies, because the temps remain in the 50s – so we served the pesto overtop simply roasted cauliflower. It would also be amazing over homegrown tomatoes, spread on a fresh baguette with mozzarella or served atop a nice white fish.
- • 1 head cauliflower, broken into florets
- • ¾ cup loosely packed fresh mint leaves
- • ½ cup loosely packed dill leaves
- • ½ cup loosely packed basil leaves
- • 1 cup loosely packed cilantro, stems and leaves
- • ¼ cup loosely packed flat leaf parsley leaves
- • 4 scallions, trimmed
- • Juice of ½ lemon
- • Extra virgin olive oil
- • Pinch sugar
- • Pinch salt, pinch pepper
- Preheat oven to 425. Line a baking sheet with tinfoil. Place cauliflower florets on tinfoil, drizzle with olive oil, salt and pepper. Roast 15 minutes then flip florets and roast an additional 5 minutes. Meanwhile add mint, dill, basil, cilantro, parsley, scallions (or any combination you have on hand) and juice of ½ a lemon to a food processor. Blend until finely chopped then drizzle in olive oil until a smooth pesto forms. Add a pinch of sugar, salt and pepper to taste. Blend to combine. Drizzle sauce over roasted cauliflower and serve.