Brussel Sprout & Kale Pesto
I am all about trying to find ways to add extra nutrition into my meals but, without compromising on flavour! For me, t’s all about F L A V O U R!
To be honest, I had my doubts when I created this recipe. I am all for intense flavours but I thought maybe combining the taste of Brussel sprouts and kale might be a step too far, as both veggies can be bitter.
Happy to report that the flavour of this pesto is amazing and super versatile to use as a topping, side or dressing for a quick flavour and in this case, also nutritional, fix!
Love a pesto
This pesto would be great served as a topping on the following:
- Slow Roasted Courgettes with Tomatoes Sauce/Stew
- My Minestrone Soup
- Miso, Mushroom & Lentil Bolognese
- One Pot Courgette Pasta
TOP TIP: Make loads and freeze into cubes for quick flavour fixes!
Eat your greens RECIPES
- My very green Spanakopita (Greek Phyllo Pie)
- Eat-your-Greens Soup
- Middle Eastern Lentils with Chard & Tahini
Eat your greens!
- Rich in Nutrients: Leafy greens like spinach and kale are loaded with essential vitamins (A, C, K), minerals (calcium, iron), and antioxidants.
- Healthy Guts: Greens are high in fiber, promoting healthy digestion and regular bowel movements, while supporting gut health.
- Anti-inflammatory: Many greens contain compounds that help reduce inflammation, which is especially beneficial in conditions like perimenopause.
- Hormonal Balance: Cruciferous vegetables like Brussel sprouts, broccoli and kale, contain compounds that support estrogen metabolism, promoting hormonal balance.
- Heart Health: Greens are rich in nitrates, which help improve blood flow and reduce blood pressure, supporting cardiovascular health.
Brussel Sprout & Kale Pesto
Delicious and very good-for-you Pesto!
Equipment
- NutriBullet
Ingredients
- 150 g Brussel sprouts
- 130 g kale about two handfuls, any variety
- 2 garlic cloves
- 15 g basil leaves only
- lemon zest and juice to taste
- extra-virgin olive oil
- sea salt & pepper
- ⅓ cup parmesan cheese to taste optional
Instructions
- Bring a small saucepan to a simmer with boiling salted water
- Add the Brussel sprouts and simmer for 6 minutes or until sprouts are soft enough to blitz - remove with a slotted spoon
- Add the kale and garlic, blanch for 2 minutes, remove and drain well.
- In the NutriBullet, add the Brussel sprouts, kale, basil, garlic, lemon zest, squeeze of lemon juice, 2 tablespoons olive oil and a generous pinch salt and pepper.
- Blitz, stir and blitz again to make a rough paste (I like it chunky), drizzle with enough olive oil to make a paste and adjust the seasoning to your liking. Enjoy!
- PS: the paste will happily sit in the fridge for 2-3 days and it's freezable too.
Tried this recipe?Let us know how it was by tagging @adreskitchen on Instagram!