Healthy Cookie: Brussels Sprout Pesto w/ Brown Rice

Guys, you’ve got to stop hating on brussels sprouts. I’m not going to tell you again. Just put aside your preconceived notions, and give them a try.

The problem is that, when you don’t like something, it’s usually because you haven’t had it prepared the right way yet. But there are all kinds of things to do with a single ingredient, so stop pouting around about how Brussels sprouts are just so gross. I guarantee I can find a way to make you love ‘em, whether it’s with my Pan-Fried Brussels Sprouts with Bacon and Eggs or my Stovetop Brussels Sprouts Mac & Cheese.

Or perhaps you need Brussels sprouts to be entirely disguised in order to give them a shot. In that case, you should try my Brussels Sprout Pesto with Brown Rice. Those intimidating sprouts are pureed down into a creamy, flavorful pesto so you forget you’re eating veggies, and not just a smooth sauce. Before you know it, you’ve downed a plateful of nutritious sprouts, and you loved every garlicky, rich-tasting bite.

I believe in the power of this pesto. It tastes indulgent, so robust and velvety on your tongue. You get that unique brussels sprout flavor that adds a little something special and irresistible, plus a hint of tangy parmesan. But by using those sprouts, this pesto is a million times better for you than any other pesto. It’s so nutrient-rich, and it’s satisfyingly hearty.

Say this with me now: brussels sprouts are not the enemy. Now let this creamy Brussels Sprout Pesto prove it to you. I served it over tender brown rice, but feel free to serve it with multigrain pasta if you prefer. Now go get your sprout on!

A Few Tips Before You Get Cooking:

How awesome would this pesto be with some fresh mozzarella in a grilled cheese? Yum!

Fresh or frozen sprouts will work, but you know me; fresh is always better.

If you’re trying to get your kids to eat their sprouts, don’t even tell them what’s in the sauce. Just let them try it.

If you don’t like spice, leave out the red pepper flakes.

For more healthy and delectable recipes, check out the rest of my Healthy Cookie recipe collection here.

Brown Rice with Brussels Sprout Pesto

By The Smart Cookie Cook

Ingredients:

• 10 oz. fresh or frozen Brussels sprouts
• ½ cup olive oil
• ¼ – ¾ cup chicken or vegetable stock
• 2 cloves fresh garlic
• ½ tsp. salt
• ½ tsp. red pepper flakes
• ½ cup shredded parmesan cheese
• 2 cups brown rice, cooked

Directions:

Place brussels sprouts in a large microwavable dish and fill 1/3 with water. Cover and microwave on high for 10 minutes or until fork tender. Drain.

Transfer sprouts to a food processor and pulse until they’re finely chopped. Add the olive oil, 1/4 cup stock, garlic, salt, red pepper flakes, and cheese and puree until completely smooth. If it’s still too thick, stream in more stock, 1 tbsp. at a time.

Fold rice into pesto. Transfer to a medium pot and cook over medium heat just until warmed all the way through. Serve immediately.

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