Photo of Pesto Stir-Fried Carrots, Cauliflower & Cherry Tomatoes by WW

Pesto Stir-Fried Carrots, Cauliflower & Cherry Tomatoes

Total Time
21 min
15 min
6 min
Pesto's famous ingredients—pine nuts, lots of fresh basil, and grated Parmesan—give this dish great flavor. But you don't prep it the traditional way by blending it all together; instead, the ingredients are incorporated at different stages directly into the stir-fry. Cauliflower florets are a “hard” vegetable, which means they may require a few more minutes than the rest of the ingredients to stir-fry. To shorten the cook time, you can quarter any large florets. If you want to make this into a main dish, increase the pine nuts and Parmesan, and add some cooked orzo.


Pine nuts

2 Tbsp

Peanut oil

2 Tbsp, or canola oil

Minced garlic

2 Tbsp

Uncooked cauliflower

2 cup(s), florets

Uncooked carrot(s)

2 cup(s), thinly sliced

Table salt

¾ tsp

Black pepper

½ tsp

Reduced-sodium chicken broth

3 Tbsp

Fresh cherry tomato(es)

2 cup(s), halved


¼ cup(s), chopped (packed)

Grated Parmesan cheese

¼ cup(s)


  1. In a dry 14-inch flat-bottomed wok or 12 inch skillet toast pine nuts over medium heat, stir-frying 2 or 3 minutes or until light golden. Transfer to a small dish.
  2. Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add garlic and stir-fry 10 seconds or until fragrant. Add cauliflower and carrots, sprinkle on salt and pepper, and stir-fry 1 minute or until carrots are bright orange. Swirl broth into wok, cover 1 minute until nearly all the liquid is gone. Add cherry tomatoes and basil and stir-fry 30 seconds to 1 minute or until vegetables are tender-crisp. Remove from heat and sprinkle on parmesan and pine nuts. Yields 1 cup per serving.