Leftover Brussel sprout pesto recipe

Hello! How was your Christmas? Did Santa get you your desired present? Mine did, next year I am going to become a nutritionist...that is if I successfully finish my course 🙂 Back to Christmas and food. I bought, made and consumed loads of brussel sprouts over the last few days and still have loads left, so I decided to experiment a bit and came up with this leftover Brussel sprout pesto recipe.

This clean pesto is perfect, easy and delicious to make if you are still wanting to feel festive, use all the leftovers and get slowly back on the healthy cooking and eating band wagon. I did say slowly, I know you are still probably in festive mood, so will take it easy on you.

I think during this festive season it is important to let your hair down and eat without guilt and be merry. Those moments are special and there is no point in depriving yourself or feeling guilty that you had eaten more than usual. On the other hand one shouldn't go completely crazy and binge out for the whole week, scoffing everything down like there is no tomorrow, thinking that from January I will be good and get on my crazy new diet and lose it all by February. I know it can be hard, but the key is to know when to STOP and realising when you are feeling full and satisfied.

Leftover Brussel sprout pesto recipe

Now for my leftover Brussel Sprout pesto recipe. Pesto, the roasted red pepper one,  is very popular in our house. I particularly love it because it is a "lazy" dinner option when made with some brown pasta or zoodles. The kids love it too and my older one sometimes even spreads it on his toast in the morning. I wouldn't spread this pesto on toast, but cook some wholesome brown pasta or even BareNaked noodles, mix in some of this brussels pesto in and a generous sprinkle of parmesan cheese or nutritional yeast and you get a gorgeous meal. I used cooked sprouts, but you can try raw, but I would imagine the flavour being a bit too strong. In this recipe I am using parmesan cheese, but if you are looking for a dairy free option use nutritional yeast instead...it works so well and adds a delicious cheesy flavour.

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Recipe

Leftover Brussel sprouts pesto recipe

Leftover Brussel sprout pesto recipe to use up all your sprouts left after Christmas. Healthy, quick and delicious dinner or lunch idea.

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Ingredients

• 2 cups cooked Brussel sprouts, halved
• ⅓ cup walnuts, almonds or pine nuts
• 1 clove garlic, crushed (or even more)
• ¼ cup coconut oil or olive oil
• juice from half of lemon
• 3 tablespoon grated parmesan cheese or nutritional yeast
• salt and pepper

Instructions

1. Pop all the ingredients into a food processor or blender and process until a smooth consistency.
2. Taste and adjust seasoning.
3. If the pesto is not smooth enough add more oil until you achieve desired consistency

Last piece of advice, do NOT make this leftover Brussel sprout pesto recipe if you have a new date to go on. How would I describe it....hmmmm, you may not have the freshest breath, the combination of Brussel sprouts and garlic may not leave the best impression on your date..hahahahah unless you eat it together!

If you do make it let me know what you think and don't forget to post me a photo either on my Facebook or Instagram!

Much love,
Hedi