Skip to main content
Epicurious

Walnut-Parsley-Rosemary Pesto

Recipe information

  • Yield

    4 servings

Ingredients

Swap

Penne rigate for the linguine or fettuccine Walnuts for the pistachios
1/2 head of cauliflower, florets sectioned and cut into 1/2-inch slices, for the zucchini
3 tablespoons fresh rosemary leaves (from 4 sprigs) for the mint
Romano cheese for the Parmigiano cheese

Add

Zest of 1 orange

Preparation

  1. Step 1

    Prepare the pasta just as for the master recipe, #249, cooking al dente, with a bite to it. Toast the nuts and reserve. Before sautéing the cauliflower, first cook it for 2 to 3 minutes in an inch of boiling salted water. Drain the cauliflower, then sauté in the 2 tablespoons of EVOO with the garlic for a couple of minutes. Make the pesto, adding in the orange zest with the herbs before processing the paste. Drain the pasta. Toss the pasta with the pesto and cauliflower.

  2. Tidbit

    Step 2

    The next three recipes are really unusual pestos (one of my favorite things!) and I eat so much of them, that all I serve with the pasta is a salad. Since I eat salad after dinner, it’s rare that I even save room for it! If you like, you can beef up the protein (pun intended) by serving any of these pastas with grilled lamb chops, beef tenderloin steaks, chicken breasts, or pork loin chops alongside. Simply marinate any of the meats in just enough balsamic vinegar to coat, a healthy drizzle of EVOO, and salt and pepper, then broil to the desired doneness. With the Pistachio Pesto, scrod or haddock broiled with lemon and EVOO is lovely.

Rachael Ray 365: No Repeats
TagsSauce
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.