The Pioneer Woman Tasty Kitchen
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Brussels Sprouts Pesto

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Level: Easy

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Description

I personally love Brussels Sprouts, but for those of you who don’t: What doesn’t taste better mixed with garlic, cheese and olive oil? Add pasta? What is there not to like?

Ingredients

  • 2 cups Brussels Sprouts, Tough End Trimmed Off Then Cut In Half
  • 1 pound Spaghetti Noodles
  • 4 cloves Garlic, Peeled
  • ¼ cups Olive Oil Plus Additional For Garnish If Desired
  • ¼ cups Almonds, Peeled And Slivered
  • 1 whole Lemon, Juiced
  • 1 teaspoon Kosher Salt
  • 3 Tablespoons Finely Grated Parmesan Plus More For Garnish

Preparation

Bring a large pot of salted water to a boil. Plunge the Brussels sprouts in and let them cook for about 2-3 minutes or until just tender.

Pull them out with a strainer and immediately rinse them with cold water.

Keep the pot of water boiling and add the spaghetti noodles. Cook the pasta to al dente according to manufacturer’s directions.

Meanwhile, add the garlic cloves, the Brussels sprouts and the olive oil into the bowl of a food processor.

Pulse until well combined. Add the almonds, the juice of the lemon and the some salt and puree until it’s as smooth as you can get it. Taste and adjust the flavor according to taste.

Transfer to a bowl and add the Parmesan cheese. Fold the cheese into the pesto.

Drain the pasta and toss it with the pesto. If you want, you can add a little drizzle of olive oil to the pasta.

Garnish with some freshly grated Parmesan cheese and serve! (This tastes great hot or cold).

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