** Pesto Brussel Sprouts By @happyskinkitchen­čĺÜ­čî▒**

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** Pesto Brussel Sprouts By @happyskinkitchen­čĺÜ­čî▒**



300g of Brussel sprouts – washed and trimmed
1 tbsp of olive oil
A sprinkle of salt & pepper

For the almond pesto:
40g of pine nuts or cashews
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 trough the pesto. Serve with a sprinkle of extra nuts or chopped pistachios and a crack of black pepper.

FOLLOW: @happyskinkitchen­čĺÜ
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