Walnut & Brussels sprout pesto & egg on sourdough

serves 4


This walnut and Brussels sprout pesto is delicious, full of fibre and simple to make. Pair it with some sourdough bread and a fried egg for a gut-nourishing breakfast. After trying this recipe you’ll never buy store bought pesto again!

Pot of walnut and brussels sprout pesto with fried egg on sourdough toast

5 Plant Points


  • 125g Brussels sprouts (trimmed)
  • 1 small handful fresh basil
  • 2 large handfuls rocket
  • 1 large handful curly kale
  • 3 large garlic cloves
  • 75g parmesan
  • 75g walnuts
  • Juice 1 lemon (45ml)
  • 160ml extra-virgin olive oil
  • Pinch of salt & pepper (or to taste)

To serve

  • Sourdough toast (or bread of choice)
  • Fried egg
  • Topped with chilli oil


  1. Place your green ingredients in a food processor with half of your extra virgin olive oil and blitz into a rough paste. Add your remaining ingredients and blitz again until you get your chosen texture. Then season to taste.
  2. Serve as a toast topper with a fried egg and topped with chilli oil.
  3. Cover leftover pesto with extra virgin olive oil to create a seal, allowing you to keep it in the fridge for up to 1 week. Freeze for up to 3 months.


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