Roasted Brussel Sprout Pesto
This versatile pesto can add a richness of flavor to a variety of meals such as pizza or pasta, but in my opinion it is phenomenal served alongside a platter of sliced homemade bread. It is also versatile in the sense that it is just as wonderful at room temperature as it is freshly made; this is a relief because I can make it early in the day, set it aside for a few hours, serve it much later, and then use it for leftovers the next day. Like many other pestos, this pesto is made in a food processor with the usual ingredients—garlic, pine nuts, parmesan, and olive oil—but what makes it stand out is the distinctly pronounced flavor of the roasted brussel sprouts. Basil for brussel sprouts might seem like a rather small substitution, but it makes a huge difference. You have to taste it to believe it. Serve as a spread on focaccia bread for a real treat.
Roasted Brussel Sprout Pesto
~ 18-20 ounces (510 - 567 grams) brussel sprouts
6 tablespoons (2.6 ounces or 77 grams) olive oil - divided
¾ teaspoon or 3 grams kosher salt - divided
¼ teaspoon ground black pepper
⅓ cup pine nuts - 1.5 ounces or 43 grams
1 small or ½ large clove garlic - peeled and chopped
1 ounce (28 grams) freshly grated Parmigiano Reggiano
Preheat oven to 375°F (190°C). Trim ends of brussel sprouts and discard any damaged outer leaves. Using a sharp knife, slice sprouts (or put through the slicing disk of a food processor). Combine with ¼ cup (1.8 ounces or 51 grams) olive oil and ½ teaspoon (2 grams) kosher salt. Spread onto a half sheet pan (17”x 11” or 43x28 cm) and place into preheated oven for 20-25 minutes, stirring every 10 minutes. Place roasted and slightly browned sprouts in food processor with pine nuts, garlic, 2 tablespoons (0.9 ounces or 26 grams) olive oil, ¼ teaspoon (1 gram) kosher salt and black pepper. Process, stopping to scrape down bowl occasionally until spreadable consistency. Add additional oil or salt if desired.
