Recipe from Chef Todd Allison at Checkers Restaurant at the Los Angeles Hilton Hotel. This recipe makes double the amount of Cranberry Pistachio Pesto, so that you can reserve remaining to serve on sandwiches or on cheese plate. Alternatively, you can freeze the extra pesto.
Follow the instructions for the pesto carefully. Only 2 tablespoons of olive oil are added to the food processor...the remaining is STIRRED in.
Preheat oven to 375F degrees.
On a baking sheet, spread the brussels sprouts evenly and roast for 20-25 minutes, until you begin to see a bit of browning on the brussels sprouts. The interior should be fork tender.
Place the pistachios, cranberries, garlic and parsley into a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in only 2 TABLESPOONS of the olive oil. Spoon out the pesto into a bowl and stir in remaining olive oil. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty. If the pesto is too thick, you can stir in more olive oil.
Lightly season the brussels sprouts with salt and pepper. Toss with just 1/4 cup of the Cranberry Pistachio Pesto on top. Reserve remaining pesto for other uses.
Roasted Brussels Sprouts with Cranberry Pistachio Pesto Recipe - Copyright 2017-2020 Steamy Kitchen, Inc.