Even if the Festive period is over, brussel sprout is still available anywhere on the market. I’m sure the smaller the taster so I always prefer to buy the very tiny ones. The idea of making pesto came last year when I bought some fantastic tasty brussel sprouts. It was full of flavor of the Earth and so fresh that it was quite obvious to me to give it a try even if I’m not a fan of that. The pesto itself was absolutely gorgeous! It’s so easy to make and quite healthy to eat vegs instead of meat as we are full of that after Christmas. The quantity of pesto is more than used for some tagliatelle but next time I bring some recipe how to use up the rest of that.
- Wash and trim the brussel sprouts under cold water removing any doggy yellow or even spotty leaves.
- Dig out the stalk with a sharp knife otherwise the pesto can be a bit chewy.
- Cut the raw brussel sprouts into quarters and put them into the food processor. Add all the other ingredients and pulse on medium until gets thick and creamy. Add some more olive oil to taste.
- Cook some fresh tagliatelle in boiling water, drain and reserve some water in a mug. Mix the pasta with 1-2 tbsp pesto and add some water if necessary.
- Serve with freshly grated parmesan.