Brussels Sprout Pesto with Spiralized Sweet Potato

Brussels sprout pesto with spiralized sweet potato is a brilliant way of using up any left over sprouts. Quick to make, tasty, and low cost too. Make sure that nothing goes to waste this Christmas!

Folks, I'm a big fan of trying to make sure that nothing goes to waste in our kitchen.

So, when I recently thought about what recipes might be good for using up leftovers this Christmas I came up with this Brussels sprout pesto.

It's absolutely perfect to make sure those sprouts don't go in the bin.

Not only is it delicious but being vegetarian, low calorie and low carb too, when January comes around it'll help to cleanse our bodies of all that Christmas over indulgence.

It took several attempts to perfect this brussels sprouts pesto recipe.

My other half sampled this for dinner one evening recently where I'd used 4 cloves of garlic.

Let's just say that it wasn't likely any vampires were going to come near us for a few days.

Yes, it definitely just needs 2 cloves of garlic!

Why You'll Love This Brussels Sprout Pesto!

• It's easy to make.
• And versatile (use it with spiralized noodles or pasta).
• A great vegetarian and gluten free option.
• Low cost so saves pennies, especially in January!
• Lower calorie.
• Low carb.
• An excellent source of vitamin A and vitamin C too.

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Other Pesto Recipes You Might Like

• Courgette spaghetti with tomatoes and homemade pesto is a delicious and simple recipe. It’s perfect for beginners to get to grips with how to make courgette spaghetti.
• Pesto chicken tagliatelle is a fantastic 20-minute budget recipe just bursting with flavour. This easy pasta dinner makes for a comforting and filling weeknight family meal!
• Butternut squash noodles with spring pesto and roasted tomatoes recipe can be ready in just over half an hour. It’s a fantastic healthy, low carb alternative to pasta made with pretty much the minimum of effort!

Brussels sprout pesto with spiralized sweet potato is a brilliant way of using up any left over sprouts. Click to Tweet

Brussels Sprout Pesto with Spiralized Sweet Potato Recipe

This brussels sprout pesto recipe gave me another great excuse to use my spiralizer for the sweet potato part.

But you can use pasta too, that goes just fine with the Brussels sprout pesto.

I wanted to make this recipe as low carb and low calorie as possible. That's why I made it with a spiralized sweet potato.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

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5 from 1 vote

Brussels Sprout Pesto with Spiralized Sweet Potato Recipe

Brussels sprout pesto with spiralized sweet potato is a brilliant way of using up any leftover sprouts

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Course: Dinner

Cuisine: International, Spiralizer

Servings: 4

Calories: 406kcal

Author: Neil

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Equipment

• Spiralizer
• Kitchen scale
• Large mixing bowl
• Measuring spoons
• Wooden spoon
• Grater
• Baking tray
• Saucepans
• Food processor

Ingredients

For the baked spiralized sweet potatoes: -

• 500 g spiralized sweet potato
• 3 tablespoon olive oil

For the spinach pesto: -

• 190 g Brussels Sprouts halved
• 2 cloves garlic peeled
• 4 tablespoon olive oil
• 30 g pine nuts
• 2 tablespoon lemon juice
• Freshly ground salt and pepper
• 3 teaspoon Freshly grated Parmesan plus more for garnish

Metric - US Customary

Instructions

• Preheat oven to 200C fan.
• Place the spiralized sweet potato in a large bowl, add the olive oil and mix everything together ensuring all of the potato is coated.
• Place onto a lightly greased baking tray and bake for 10 – 15 minutes until crispy, but not burnt!
• Whilst the potatoes are baking, make the spinach pesto.
• Put the Brussels sprouts into a saucepan, pour boiling water from a kettle over them, add a little salt and bring the water back to the boil. Allow to cook for about 5 minutes or until just tender.
• Empty the sprouts into a colander and immediately rinse with cold water.
• Put the cooled Brussels sprouts, garlic and olive oil into a food processor.
• Pulse all together until pureed then add the pine nuts and the lemon juice and pulse again until completely pureed and then season to taste.
• Transfer to a bowl stir in the Parmesan cheese.
• When the potatoes are cooked, divide equally between plates and top with 2 tbsp. of the Brussels Sprout Pesto.
• Garnish with some freshly grated Parmesan cheese and serve!

Cook ModePrevent your screen from going dark

Nutrition

Calories: 406kcal | Carbohydrates: 31.9g | Protein: 6g | Fat: 29.9g | Saturated Fat: 4.3g | Cholesterol: 2.4mg | Sodium: 631.7mg | Fiber: 6g | Sugar: 6.8g | Vitamin A: 5050IU | Vitamin C: 64.4mg | Calcium: 110mg | Iron: 2.2mg