Not that into sprouts? Or live with someone who professes to hate them? Test this out on them and then see how they feel!
For a foolproof gnocchi recipe to complete this dish, check out p244 of Eat More, Live Well.
50g Brussels sprouts 40g fresh basil 50g walnuts 2 tbsp fresh lemon juice, to taste 120ml extra virgin olive oil 50g Parmesan, finely grated
Cook the Brussels sprouts in simmering water for 3 minutes or until just tender. Drain and run under cold water to cool.
Place all the ingredients (except for the Parmesan and olive oil) in a food processor, and blitz into a rough paste. Add the lemon juice, oil and Parmesan gradually, one at a time, until you’re happy with the consistency and flavour. Season to taste.
Leftover pesto can be kept in fridge for up to 1 week if you cover with olive oil or cling film, or frozen for up to 3 months.
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