If you are not a big fan of brussel sprouts this recipe will definitely change your mind. The creamy pesto adds so much flavour to the sprouts and the chopped nuts a lovely crunch. I went for a mx of hazelnuts and pecans as they have such a gorgeous festive flavour. To add extra green goodness I stir in the pesto some One Earth Green Goddess which is rich in antioxidants and vitamins.
about 350gr of brussel sprouts
a glug of olive oil
salt & pepper
for the pesto
3/4 cup of mixed pecans and hazelnuts – i love this combination as it tastes so festive
1 clove of garlic
1 cup of fresh basil leaves
1 teaspoon of One Earth Green Goddess superfood powder
1 tablespoon of nutritional yeast
the juice of 1/2 lemon
2 tablespoons of extra virgin olive oil
salt & pepper to taste
I also like to sprinkle some extra chopped nuts on top
Place the brussel sprouts in a baking tray with a generous glue of olive oil, salt and pepper. Give it a good shake and roast in the oven for 15-20 minutes until cooked.
While your Brussel sprouts are cooking in the oven make your pesto, place all of your ingredients in a food processor and whizz until smooth and creamy. Add a little bit of water if you needed.
Once your Brussel sprouts are cooked stir in the pesto and give it to a good stir. Sprinkle with a handful of roasted almonds and serve straight away.