Sprout Pesto Recipe | Christmas Recipes | Tesco Real Food
Sprouts are blitzed with leftover nuts and cheese rinds, then stirred through pasta for a gorgeous festive main. Perfect for using seasonal veg and leftovers!
Ingredients
- 180-200g leftover cooked sprouts
- 50g leftover nuts, roasted are best
- 75g leftover cheeses (you can use edible rinds, Parmesan, Stilton), cut into chunks
- 25g Grana Padano, cut into chunks
- 60g fresh basil, leaves picked, plus a few extra leaves to serve
- 100ml olive oil, plus extra to serve
- 300g gluten-free pasta, any shape will do but we used penne
- rocket, to serve
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