Wednesday, February 23, 2011

Tomato pesto for Brussels sprouts

Here's another fabulous sauce to use with Brussels sprouts.

Brussels Sprouts with Tomato Pesto

1 lb Brussels sprouts, halved

Olive oil
Salt and pepper
1/4 c sun-dried tomatoes, reconstituted in olive oil if dried, chopped fine
1 clove of garlic, chopped
1 T toasted pine nuts
1 T red-wine vinegar
1 T fresh oregano
1/4 c Parmesan cheese, shredded

Toss sprouts with oil, salt, and pepper and roast at 400 covered with foil and with a bit of water for about 20 minutes until tender.  Use an immersion blender or processor to create a coarse pesto with the sun-dried tomatoes, some olive oil and water if needed, the garlic, pine nuts, vinegar, and oregano.  Stir in the Parmesan cheese by hand.  Use as a dressing with the sprouts.  

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