Brussels Sprouts Pesto
The Brussels sprouts pesto from Spoonsparrow impresses with full flavor and comes without any fuss or animal products.
Ingredients
- 300 g Brussels sprouts
- 2 Garlic cloves
- 7 tbsp extra virgin olive oil
- Salt
- Pepper
- 100 g almonds
- 25 g basil
- 1 tsp lemon juice
Instructions
-
1.
Clean, wash the Brussels sprouts, remove outer leaves and cut a slit in the stem. Peel the garlic cloves. Place both on a baking sheet, drizzle with 2 tbsp olive oil, season with salt and pepper. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15–20 minutes. Remove from oven and let cool to lukewarm.
-
2.
Meanwhile, toast the almonds in a dry pan over medium heat for 2–3 minutes until fragrant. Remove and let cool. Wash basil, shake off excess water and pluck leaves.
-
3.
In a blender combine the toasted almonds, remaining olive oil, basil leaves, lemon juice, Brussels sprouts and garlic cloves. Add cold water as needed to reach desired consistency. Season the pesto with salt and pepper.
