12974_7720_mejpg
Recipes // Side Dishes // Pesto Turnips with Shredded Brussels Sprouts

Pesto Turnips with Shredded Brussels Sprouts

cropped_11138_9848jpg

By Chef Ali Maffucci

3 Servings

Time To Prepare: 15 minutes

NUTRITIONAL INFORMATION
SERVING SIZE: 2 cups
Calories: 310
Fat: 26 g
Carbohydrates: 17 g
Sodium: 138 mg
Protein: 4 g
Sugar: 8 g

ALSO WORKS WELL WITH: Parsnips  Zucchini  Rutabaga  Butternut Squash Beets  Celeriac
 

Ingredients:

  • 3 cups packed basil leaves
  • 2 tablespoons pine nuts
  • ¼ cup olive oil
  • 1 large garlic clove, minced
  • ½ teaspoon freshly ground sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups trimmed Brussels sprouts
  • 1 tablespoon extra-virgin olive oil
  • 3 medium turnips, peeled, spiralized with BLADE C
  • Salt and pepper

Directions:

  1. Combine the basil, pine nuts, olive oil, garlic, salt, and pepper in a food processor and pulse until smooth.
  2. Halve and then thinly slice the Brussels sprouts to shreds.
  3. Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the turnip noodles and Brussels sprouts, and season with salt and pepper. Cover and cook for 3 to 5 minutes or until the turnip noodles are al dente, uncovering and tossing occasionally. Transfer to a large bowl. Pour the pesto on top and toss to combine thoroughly. Serve warm.
  4. Try turning this basil pesto into a cilantro pesto and use pepitas instead of pine nuts.
Featured Recipes
Loading

Personally Yours

14356_17233_mejpg
Marketplace Recommendations