Bialik College Kitchen Garden Program
Ingredients:
Equipment:
2 cups Brussel Sprouts, halved 2 cloves garlic ¼ cup olive oil ¼ cup pumpkin or sunflower seeds 1 lemon, juiced 1 teaspoon salt 3 tablespoons parmesan cheese, grated
large saucepan food processor spatula metric measuring cups/spoons juicer grater chopping board knife slotted spoon large bowl
Method: 1. Bring a saucepan with salted water to boil. 2. Cut brussel sprouts in half and place in saucepan and cook for 2 to 3 minutes or until tender. 3. Immediately using a slotted spoon, remove brussel sprouts from the saucepan and rinse under cold water. 4. Place brussel sprouts, garlic, olive oil, seeds, lemon juice and salt in a food processor. Process till smooth. Taste and adjust seasoning if necessary. 5. Place pesto into a large bowl and mix in the parmesan cheese.
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