Recipe: SPROUTS & PESTO

Sprouts + Spinach Pesto

INGREDIENTS:

Brussels Sprouts (1 lb)

EVOO (2 tbsp)

Balsamic Vinegar (1/4 cup)

PESTO SAUCE:

Fresh Spinach (2 cups)

EVOO (1/4 cup)

Garlic Clove (2)

Freshly ground parmesan (2 tbsp)

Freshly Ground Pepper and Himalayan Salt (to taste)

DIRECTIONS:

Heat oven to 350 degrees

Heat cast iron skillet with EVOO

Trim ends of sprouts and cut in half, lengthwise

Sprinkle with freshly ground pepper lightly

Add sprouts and balsamic vinegar to skillet and sauté until al dente

Remove skillet and place in heated oven for 20 minutes (on top rack)

[While sprouts are in oven begin to make the spinach pesto sauce]

After 20 minutes remove skillet from oven and transfer sprouts to dish.

SPINACH PESTO SAUCE

In a food processor, combine all ingredients and blend until smooth, or desired consistency.

Pour over sprouts

ENJOY!