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!
Ingredients
- 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
Method
- 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.
- Serve as a toast topper with a fried egg and topped with chilli oil.
- 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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