Foraged Walnut Pesto and Brussel Sprouts
Makes about 3/4 of a cup
3/4 cup black walnuts.
1 cup chopped parsley,
loosely packed.
2 cup fresh basil
leaves.
1/2 Parmesan cheese.
1/4 cup extra virgin
olive oil.
1/2 teaspoon salt.
3 garlic clove,
browned in a pan chopped.
Black pepper to taste.
Place 1/2 of the
parsley and basil into food processor and drizzle with olive oil. Grind in
to a paste and add the rest of the parsley and basil with olive oil as
needed to make a mayo textured paste.
Then add the black walnuts, garlic
and parmesan cheese; pulse until the desired texture.
Taste, add salt
and pepper to desired taste. Remember you can
always add more salt but you
can’t take it out.
Makes about 3/4
of a cup pesto.
Brussel Sprouts
1lb of brussel sprouts
cleaned and cut in half
Place
in pan with 1/2 cup of water cover with lid and allow to
steam from 3 to 5 min.
Drain and place back on flame, add desired
amount of pesto, stir and heat 2-3
minutes. Serve hot.
Pesto also makes a great salad dressing.
See more recipes and watch videos at
