Ingredients
Kale Pesto
- 80 g Kale stems removed
- 75 ml Olive Oil
- 2 branches Rosemary
- 1 clove Garlic
- 40 g Toasted Pecans
- 2 tbsp Nutritional Yeast
- 2 tbsp Lemon Juice
- 1 tbsp Water
- 1/4 – 1/2 tsp tsp Black Pepper
- Pasta
Roasted Brussel Sprouts
- Brussels Sprouts
- Olive Oil
- Cumin
- Toasted Pecans a handful
Instructions
- Blend all ingredients for the pesto. Adjust flavor with salt and pepper and texture with a little water if necessary.
- Preheat oven to 200*C. Toss brussel sprouts in a little olive oil, cumin, salt and pepper. Bake for 20 minutes.
- Cook pasta according to the package. Mix pasta with a few tbsp of the pesto and enjoy with roasted brussel sprouts and toasted pecans.