Parsley, Sage, Rosemary, and Thyme: My Sundried Tomato Pesto

Robust and rubicund, this sundried tomato pesto pays homage to Simon and Garfunkel and is my answer to never having enough basil for pesto through the dreary days of winter.

Gather ye all herbs while ye may, Old Thyme still a flyin’! (With apologies to a certain 17th century poet).

Parsley, sage, rosemary and thyme

Flecked through with a medley of bright green herbs, flavored with the  mild nuttiness of pignola and a tang of parmesan cheese, it makes its way through the crooks and crannies of any small pasta. To reach a higher flavor bar, toss together with roasted cauliflower florets caramelized around the edges (fancy phrase for burned bits) to bring out the natural sweetness.

No basil pesto pasta: still delicious!

  • Begin by disassembling a head of cauliflower with a few judicious cuts from the bottom end and breaking up the rest into approximately similar sized florets. Don’t slice through with a knife. That’s so gauche! I mean, this arboreal creation has been obliging enough to provide you with natural branch points that fall apart into elegant bite sized floral ornaments.  My toes curl in disdain when brash celebrity cooks on Food Network slice willy nilly through the head while making inane conversation. Now that you have thoughtfully dismembered the cauliflower, drizzle the florets with olive oil, and use your fingers to toss together with salt and pepper in a baking dish.

    Cauliflower florets: daintily dismembered, drizzled with olive oil and dusted with salt and pepper.

  • Bake in a preheated oven set to 425˚F.

They are done when a heavenly aroma fills your kitchen.  Of course, you will want to check on them once, and give them a toss with a pair of tongs. I’m guessing about 15-20 minutes to perfection? This is how they look.

Roasted cauliflower

The secret to roasting vegetables is to crank up the temperature so they do not slowly descend into steamy mush. Of course, you could also burn them at that searing high temperature. High risk goes hand in (oven) mitt with high reward, in cooking as with research. So be warned!

Cauliflower roasted to perfection with little burned bits.

  • Proceed to bring a pot of water to boil. I chose chiocciole, a pasta with ridges and holes. Any kind will do.

Chiocciole (or any ridged, small pasta)

  • While the pasta is cooking, make the pesto. Using a food processor, blend together your assortment of herbs, about a cup of sundried tomatoes in oil and a couple of cloves of garlic. If you only have the dry version of the tomatoes, presoak them in hot water for about half an hour.

Clockwise: parsley, sundried tomatoes in oil, rosemary, garlic cloves, dry thyme.

  • Add about a cup of grated good quality parmesan cheese. Go on, roll those R’s and sing out those G’s: say Parmigiano Reggiano, you’ve watched Giada DeLaurentis, haven’t you?

Freshly grated parmesan cheese.

  • Add a handful of pine nuts too. Sometimes I use walnuts.

Add cheese and pine nuts to herbed tomato pesto.

  • Blend together. If you would like it thinner, you can drizzle in some more olive oil. I used a ladle of hot pasta water.

Herbed up sundried tomato pesto!

  • Drain the pasta and toss with sundried tomato pesto.

Blend in pesto with pasta.

  • Gently fold in cauliflower florets. Top with more grated parmesan and decorate with fried sage leaves. Did I forget to mention that last step? They sort of tended to explode in the hot oil (I used a bare tablespoon of olive oil), so I may not have done it right. They did change aroma and become more sage-y, so that was good.

Gently toss in cauliflower florets and top with grated parmesan and fried sage leaves.

This quick and delicious pesto is also chock full of antioxidant, antimicrobial goodness. Did you know that the terpenoid phenols in plant essential oils kill fungal pathogens while promoting survival of our own cells? Carvacrol, thymol and eugenol..lovely words that roll off your tongue as beautifully as Parmigiano Reggiano! Check out this paper in Antimicrobial Agents and Chemotherapy.

 

 

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8 Responses to Parsley, Sage, Rosemary, and Thyme: My Sundried Tomato Pesto

  1. Michelle Beissel says:

    Respectful dismembering is so v important. Great, I got another cauliflower recipe!

  2. Marc Ponomareff says:

    Bring on the terpenoid phenols, the more the merrier. Had to lol @ your conjuring up the image of FN celebrity cooks mismanaging/disemboweling everything their knife comes across, all the while making inane conversation. Definitely going to make this in the coming week! Thanks, Rajini 🙂

  3. Food Network is the only reality TV I can stomach (oops, pun). Each chef tries to out-bacon the other with their exaggerated accents, bleached hair and over sized offerings. One of them talks so much that I resort to watching on mute 😉

    • Marc Ponomareff says:

      chiocciole, the cutest pasta in the pasta familia — it makes me want to pinch its cheek 🙂

      • Look what you’ve done. I’m going to anthropomorphize all forms of pasta now! Elbow is pushy and rude. Angel hair is an anorexic model. Bowtie is a fussy gentleman of a certain age. Shells are incorrigible flirts. Stop me, please 🙂

  4. Karen says:

    Oh my goodness, your beautiful photos have made me so hungry. This looks so decadently good…I can’t wait to try it. We had a cauliflower pizza while on our trip in Florida and your sun dried tomato pesto and sage would be great like that as well.

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