Fried Brussels Sprouts with Sun-Dried Tomato Pesto
Appetizers • Italian
Description
For this recipe, do not use sun-dried tomatoes in oil. If you find very dry tomatoes, soak them in water for a while.
Ingredients
- Brussels Sprouts 25 oz
- Olive Oil 5 teaspoons
- Salt ¼ teaspoon
- Ground Black Pepper ¼ teaspoon
- Water 7 tablespoons
- Sun-Dried Tomatoes ¼ cup
- Garlic 1 clove
- Pistachios 1 tablespoon
- Red Wine Vinegar 2 teaspoons
- Dried Rosemary ½ teaspoon
- Grated Pecorino Pepato Cheese 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Remove the old leaves from the Brussels sprouts and cut them in half. Transfer to a bowl and add 2 teaspoons of olive oil, salt, and pepper. Mix well, spread on a baking sheet, and drizzle with 1 tablespoon of water. Bake for 10 minutes, then stir, drizzle again with 1 tablespoon of water, and bake until tender for about 10 minutes.
Step 3
Meanwhile, in a blender, combine the remaining 3 tablespoons of olive oil, 5 tablespoons of water, chopped tomatoes, minced garlic, nuts, vinegar, and oregano. Blend until smooth. Add the Parmesan cheese.
Step 4
Transfer the Brussels sprouts to a serving bowl and gently toss with the pesto.
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