Hazelnut Pesto with Shredded Brussels Sprouts

Hazelnuts make a rich, smooth pesto and paired with thinly sliced Brussels sprouts [as pictured], it makes for a hardy and filling meal.

PREP: 20 Minutes TOTAL: 25 Minutes

SERVES 2

1 cups hazelnuts
1 1/2 cup fresh parsley or basil or a mix of both, firmly packed
1 cup cold pressed extra virgin olive oil
1 clove garlic
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
Place all ingredients in food processor or blender; blend until well incorporated. While the blender or processor is running, pour olive oil in a slow steady stream, continue blending until pesto mixture is thick and creamy.

Prepare brussles sprouts: remove any yellow or damaged outer leaves. Rinse sprouts, cut stem end and either thinly slice each sprout by hand with a knife or use a food processor to shred.Place shredded sprouts in a bowl and mix with hazelnut pesto. Enjoy!

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Tools for This Recipe

  • Knife
  • Cutting board
  • Measuring spoons and cups
  • Food Processor or Blender

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