Recipe: SPROUTS & PESTO

SPROUTS & SPINACH PESTO

Curated Health Spinach Pesto brussels sprouts

INGREDIENTS:

Brussels Sprouts (1 lb)
EVOO (2 tbsp)
Balsamic Vinegar (1/4 cup)
PESTO SAUCE:
Fresh Spinach (2 cups)
EVOO (1/4 cup)
Garlic Clove (2)
Freshly ground parmesan (2 tbsp)
Freshly Ground Pepper and Himalayan Salt (to taste)

DIRECTIONS:

Heat oven to 350 degrees
Heat cast iron skillet with EVOO
Trim ends of sprouts and cut in half, lengthwise
Sprinkle with freshly ground pepper lightly
Add sprouts and balsamic vinegar to skillet and sauté until al dente
Remove skillet and place in heated oven for 20 minutes (on top rack) 
[While sprouts are in oven begin to make the spinach pesto sauce]
After 20 minutes remove skillet from oven and transfer sprouts to dish.
 
SPINACH PESTO SAUCE
In a food processor, combine all ingredients and blend until smooth, or desired consistency.
Pour over sprouts
 
ENJOY!