16 Dec, 2024
Pesto Sprouts with Hazelnuts & Chilli
We've shared a fair few sprout recipes over the years but this super simple sprout recipe has got to be the favourite of the year. And takes no time or fuss to put together. All you need is a fresh pesto - we've all got one in the fridge, or should have one - and sprouts that are crisped to perfection! Plus some delicious roasted hazelnuts for crunch and chilli for kick to make an extra jazzy dish. Boiled sprout no longer.
RecipesServes 4.
Ingredients:
- 600-750g sprouts, quartered
- 200g fresh pesto (our recipe can be found here)
- 100g hazelnuts, roasted whole and then bashed into halves
- 3 chillis, deseeded and chopped
- Fresh parsely, chopped
Method:
- Preheat your oven to 200 degrees celsius.
- Lay your sprouts over a baking tray and drizzle with oil, salt and pepper. Roast for 20-25 mins until crispy and slightly charred.
- Roast the hazelnuts in a separate baking dish for 15-20 minutes until golden. Let them cool then use a pestle and mortar to lightly bash the nuts so they split into halves or become roughly chopped.
- Pour the sprouts onto a dish and top with dollops of fresh pesto, sprinklings of hazelnuts, chillis and fresh parsely. Finish with a glug of olive oil and Malden salt.
- Enjoy as a jazzy side on your festive table or on its own - make the most of those sprouts before they're out of season! Also delicious cold.
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