No longer will these little green controversies be snuck under the table into the mouth of a hound. Prepare to meet your new festive favourite. A rather tasty treat in the form of Almond Pesto Sprouts by Elisa Rossi @happyskinkitchen 


"I know the idea of pesto and Brussel sprouts might sound a bit weird but trust me is a match made in heaven! Especially when the Brussel sprouts re roasted in the oven which turns the outer leaves golden and crispy. They are then tossed in a creamy and flavourful almond pesto which really transformed this side dish in something extra special. If you have any leftovers save them for the next day, they will still be delicious!"


Serves:4. Cooking time: 30 minutes. 



300g of Brussel sprouts - washed and trimmed 

1 tbsp of olive oil

A sprinkle of salt & pepper



For the almond pesto: 

50g of almonds

30g of fresh basil 

100ml of extra virgin olive oil

1 garlic clove - peeled and crushed

2 tbsp of nutritional yeast

Juice of 1/2 lemon 

Pinch of sea salt for seasoning


Serve with: a small handful of toasted pine nuts and a crack of black pepper.


Bring a large pot of water to a boil. Add in the Brussel sprouts and cook them for 8 minutes until they start to soften slightly. Drain them and add them to a large baking tray, drizzle with the oil and salt. Give the tray a shake so the sprouts are coated in the oil. Roast in the oven at 200 degrees Celsius for 20-25 minutes until cooked. 

In the meantime make the pesto. Simply add all the ingredients to a food processor and blitz until smooth and creamy. Add a dash of water if needed. 

Remove the Brussel sprouts from the oven and mix through the pesto. Serve with a sprinkle of toasted pine nuts and a crack of black pepper. 



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