Fried Brussels Sprouts with Sun-Dried Tomato Pesto

Appetizers | Italian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

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 - 24.7 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 392°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.