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Sprout pesto recipe

1 rating

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! See method

Serves 4
Takes 20 mins
680 calories / serving
Freezable
Gluten-free

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

If you haven't got penne, try using fusilli or another short pasta

Each serving contains

Energy
2845kj
680kcal 34%
Fat
38g 54%
Saturates
9g 46%
Sugars
3g 3%
Salt
0.5g 9%

of the reference intake
Carbohydrate 64.7g Protein 17.6g Fibre 5.9g

Method

In a food processor, blitz the leftover sprouts, nuts, cheeses and basil to form a rough paste. Pour in the olive oil whilst the machine is running to create a creamy pesto.
Cook the pasta according to pack instructions.
Drain and toss in the pesto. Add a splash of boiling water if the pesto needs to loosen to coat the pasta.
Serve topped with a few extra basil leaves, a drizzle of extra olive oil and the rocket.

Tip: Often the nuts we buy at Christmas are salted, and this is fine to use for this pesto. If you’d rather not have as much salt, you can simply rinse it off the nuts in a colander before using.

To freeze: You can freeze the homemade pesto in an airtight container for up to 3 months. Allow to completely defrost before using.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas recipes