Pesto Sprouts with Hazelnuts, Chilli & Chickpeas
We've shared a fair few sprout recipes over the years but this super simple sprout recipe has got to be the favourite of the year. And takes no time or…
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Cooking tools:
- Mortar and pestle
- Oven
- Baking sheet
- Baking dish
- Chef's knife
- Cutting board
- Colander
- Kitchen towel
- Measuring spoon
- Spoon
- Plate
Ingredients
- 600-750g sprouts, quartered
- 200g fresh pesto (our recipe can be found here)
- 100g hazelnuts, roasted whole and then bashed into halves
- 3 chillis, deseeded and chopped
- 1/2 jar chickpeas (approx. 350-400g, we use Bold Beans Queen Chickpeas)
- 1 tbsp extra virgin rapeseed oil
- 1 tsp cayenne pepper
- Fresh parsely, chopped
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