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Brussels Sprout Pesto

January 14th, 2012

Brussels Sprouts. Please don’t groan. I know that they aren’t everyone’s favorite, but I may have found a way to get you eating your greens even if they don’t normally float your boat!

TA-DA! Brussels Sprouts Pesto Pasta!!!

I personally love Brussels Sprouts, but for those of you who don’t: What doesn’t taste better mixed with garlic, cheese and olive oil? Add pasta? What is there not to like?

I thought about kale pesto. But I just got off a juice cleanse (more about that later) and if I see anymore kale- even blended with garlic, cheese and olive oil – I might gag.

No, I would definitely gag.

So I am bringing back the B.S.

As in Brussels Sprouts. (not the other thing you were probably thinking) in a cameo for your healthy January enjoyment.

Mom- I hope you read this, because I know that you are fighting a continuous battle to find a way to like these little green monsters. Let me know if this helps!

Pasta with Brussels Sprouts Pesto, serves 4
1 lb spaghetti
2 cups Brussels Sprouts, halved
4 cloves garlic, peeled
¼ cup olive oil
¼ cup almonds, peeled and slivered
1 lemon
Kosher salt to taste (I used about 1 tsp)
3 Tbs finely grated Parmesan plus more for garnish

Bring a large pot of salted water to a boil.

Plunge the Brussels sprouts in and let them cook for about 2-3 minutes or until just tender.

Pull them out with a strainer and immediately rinse with cold water.

Keep the pot of water boiling and add the spaghetti. Cook the pasta to al dente according to manufacturers directions.

Meanwhile, add the garlic cloves, the Brussels sprouts and the olive oil to the bowl of a food processor.

Pulse until well combined. Add the almonds, the juice of the lemon and the some salt and puree until as smooth as you can get it and adjust the flavor according to taste.

Transfer to a bowl and add the Parmesan cheese. Fold the cheese into the pesto.

Drain the pasta and toss with the pesto. If you want, you can add a little drizzle of olive oil to the pasta.

Garnish with some freshly grated Parmesan cheese and serve! (this tastes great hot or cold)