Sprout pesto
Sprout pesto is a quick and easy way to add a Christmas hit of flavour to pasta dishes, soups or canapés. Keeps for 2-3 days in the fridge.
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 125g sprouts, trimmed and halved
- 2 fat garlic cloves, roughly chopped
- 2 large handfuls basil leaves
- 75g parmesan, grated
- 75g pinenuts, toasted
- Juice 1 lemon
- 80ml olive oil
- 80ml extra-virgin olive oil, plus extra to drizzle
- Large pinch chilli flakes or crushed pink peppercorns, plus extra to serve
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