Brussels sprouts are in season and we just can’t get enough of them. So that it doesn’t get boring, we have come up with a Brussels sprouts pesto – perfect as a winter pasta dish, to give away and to keep. You can read here how healthy the homemade Brussels sprout pesto is and how easy the recipe is.
Pasta always works, pesto too. And Brussels sprouts pesto is the perfect way to celebrate winter. Brussels sprouts are a real vitamin bomb: just 100 grams cover the daily requirement of vitamin C with 155 milligrams. In addition, there are B vitamins, some potassium, zinc, vitamin K and fiber in the small balls.
Although it is slightly higher in calories than other types of cabbage because it contains relatively little water, it has almost 0 grams of fat. So figure-conscious people can also access it. In our do-it-yourself Brussels sprouts pesto, good olive oil with unsaturated fatty acids and protein-rich almonds are also used.
Ingredients for 2 glasses of Brussels sprouts pesto:
- 300 grams of Brussels sprouts
- 2 garlic cloves roasted without fat
- 1 tbsp extra virgin olive oil
- 100 g almonds (or other nuts)
- 60 ml extra virgin olive oil
- 25g basil
- 1 tsp lemon juice
- pepper from the grinder
- Salt
Preparation steps:
- Wash Brussels sprouts, remove the outer leaves, and cut them into the stalk. Peel the garlic cloves. Place both on a baking sheet, and drizzle with olive oil, salt, and pepper. Bake at 200 degrees for 15 to 20 minutes.
- Roast the almonds in a pan. In a blender, puree the nuts, olive oil, basil leaves, lemon juice, and Brussels sprouts. If necessary, add a little water to make the consistency creamier. Season with salt and pepper.
- Pour into a jar, cover with a little olive oil and seal tightly. Keeps in the fridge for about a week or two.
The Brussels sprout pesto you can make yourself is an easy recipe that is perfect for winter. In any case, we wish you a good appetite!
