Roasted Brussels Sprouts With Mint Pesto Recipes
ROASTED BRUSSELS SPROUTS WITH MINT PESTO
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Puree 1 cup fresh mint with 1/2 cup olive oil, 2 tablespoons each grated parmesan and toasted hazelnuts, 1 garlic clove and 1/2 teaspoon each kosher salt and pepper. Toss 1 1/2 pounds halved trimmed Brussels sprouts with olive oil on a baking sheet; season with salt and pepper. Toast at 425 degrees F, tossing halfway through, until golden and tender, 25 minutes; toss with the mint pesto.
PISTACHIO-MINT PESTO
Give this fresh mint-and-pistachio pesto nuance with Pecorino-Romano and chopped green olives.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.
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