Super pesto
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.
Dinner,
Lunch
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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