Roasted Brussels Sprouts with Cranberry Pistachio Pesto Recipe
"From Chef Todd at Checkers Restaurant at the Hilton Los Angeles..."
INGREDIENTS
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For Brussels Sprouts
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1 1/2 pounds brussels sprouts
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3 tablespoons olive oil
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3/4 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 cup Cranberry Pistachio Pesto (see below)
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For Pesto
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1/2 cup toasted pistachios
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1/2 cup dried cranberries
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3 cloves roasted garlic
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2 sprigs fresh parsley
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1/2 cups olive oil
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salt and freshly ground black pepper to taste
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