Even people who cringe at the thought of the little green veggie can like this pesto — you can’t tell the brussels sprouts are there, but the end result is a simple, delicious pesto (in an awesome shade of bright green!).
I like things full of garlic, so if you’d rather keep your pesto on the lower end of the garlic-breath scale, cut back on the amount of cloves you throw in…
This recipe makes enough pesto to go with eight bowls of pasta (I’d guestimate a little over three cups). The pesto goes wonderfully with any of your regular pasta dishes, but try it as well on crackers, or even with chicken.
3 cups of cooked brussels sprouts
1/4 cup lemon juice (approx. as much juice from one lemon)
1/2 cup olive oil
4 fresh basil leaves
5 cloves of garlic
1 tsp ground pepper
2 tsp salt
1/3 cup unsalted sunflower seeds (I used sunflower seeds to keep my pesto nut-free, but I’m sure more pesto traditional ingredients like almonds or pine nuts would be great)
3 tbsp finely grated Parmesan cheese
Put brussels sprouts, lemon juice, olive oil, basil, garlic in food processor and pulse until every thing is chopped up and well combined. Add sunflower seeds (or nuts) and pulse again. Add salt and pepper to taste. Stir in cheese. The nice thing about this recipe is that it is really easy to adjust the flavours if there is too much/not enough of a certain ingredient. Yummy, healthy and super easy to make. Enjoy!