Brussels sprouts are rarely eaten outside of Christmas dinner so when there’s some leftover, it can be hard to know how to use them.
A hearty winter soup or bubble and squeak are both good ways to repurpose green vegetables but this pasta recipe is much fresher.
Sharing her savvy creation on the blog Hedi Hearts, food blogger Hedi said: “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 bandwagon.
She continued: “My leftover Brussels sprout pesto recipe will help use up all your sprouts left after Christmas for a healthy, quick and delicious dinner or lunch idea.”
The recipe is so versatile too, with the option of making it into a drizzly pesto dressing rather than sauce by adding a little more oil.
Brussels sprouts pesto recipe
Making the pesto couldn’t be easier with a blender, it’s as simple as blitzing everything together at once.
Start by adding the chopped, cooked sprouts, then follow with the nuts, garlic, oil, lemon and cheese.
Plenty of salt and pepper is a must for this, and some chilli would work too for a bit of a kick.
Blend everything until the desired consistency is reached, then give it a quick taste and adjust the seasoning accordingly.
Hedi added: “I used cooked sprouts, but you can try raw, but I would imagine the flavour being a bit too strong.
“In this recipe, I used 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.
“The kids love it too and my older one sometimes even spreads it on his toast in the morning.”
