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Sprout pesto

Name: Sprout pesto
Prep time: 10 min
Total time: 10 min
Yield: Serves 4-6 (makes enough for 400-500g dried pasta)
Ingredients: 125g sprouts, trimmed and halved; 2 fat garlic cloves, roughly chopped; 2 large handfuls basil leaves; 75g parmesan, grated; 75g pinenuts, toasted; Juice 1 lemon; 80ml olive oil; 80ml extra-virgin olive oil, plus extra to drizzle; Large pinch chilli flakes or crushed pink peppercorns, plus extra to serve

Easy
November 2021

Easy
November 2021

Test kitchen approved

Serves 4-6 (makes enough for 400-500g dried pasta)
Hands-on time 10 min

Sprout pesto is a quick and easy way to add a Christmas hit of flavour to pasta dishes, soups or canapés – simply spoon the pesto onto trimmed chicory leaves.

Use homemade pesto for a simple Twixmas meal in our spaghetti with kale and brussels sprout pesto recipe.

Nutrition: per serving

Calories: 83kcals
Fat: 8g (1.5g saturated)
Protein: 1.9g
Carbohydrates: 0.5g (0.3g sugars)
Fibre: 0.4g
Salt: 0.1g

Nutrition: per serving

Calories: 83kcals
Fat: 8g (1.5g saturated)
Protein: 1.9g
Carbohydrates: 0.5g (0.3g sugars)
Fibre: 0.4g
Salt: 0.1g

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Ingredients

125g sprouts, trimmed and halved
2 fat garlic cloves, roughly chopped
2 large handfuls basil leaves
75g parmesan, grated
75g pinenuts, toasted
Juice 1 lemon
80ml olive oil
80ml extra-virgin olive oil, plus extra to drizzle
Large pinch chilli flakes or crushed pink peppercorns, plus extra to serve

Method

Put all the ingredients except the oil in a food processor, whizz to make a paste then with the moor running add both oils until combines. Season to taste and pep up with chilli flakes or pink peppercorns if you like. Serve stirred through pasta or spread on crostini with a drizzle of extra virgin olive oil..