Brussels Sprouts & Asparagus Pesto


Brussels Sprouts & Asparagus Pesto


2-3 inch cube of feta cheese

1/2 cup TOASTED nuts - pine or pecan or walnut or almond - your call.  I used pecans.  I'm terrified of PINE MOUTH and avoid pine nuts at all costs.

1/2 cup olive oil

3 garlic cloves

10-15 Brussels Sprouts - depending on their size

6 Asparagus spears - tough ends broken away (video tutorial HERE)

1 bunch Italian parsley

1/2 cup white wine (or water)

zest of 1/2 large lemon

olive oil


Halve the Brussels Sprouts & boil them for three minutes.  Add the asparagus & boil another minute.  Drain.  Heat some oil in a frying pan & saute the sprouts & asparagus until the sprouts begin to brown.  Remove from heat.

In your food processor - blend all the ingredients - including your warmed veggies.  

Again - this is best served on toasted bread (crostini) or mixed sparingly with pasta & served with extra Parmesan.  It also works instead of tomato sauce as a pizza layer.