Go Back
–+ servings
a bowl of brussels sprouts leaves pesto on a white table

Brussels Sprouts Tops Pesto Sauce

Kristina Todini, RDN
Brussels Sprouts Tops Pesto, a super tasty food scrap pesto sauce recipe using the leaves from a brussels sprouts stalk instead of basil! This quick and delicious recipe is a great way to reduce food waste and uses just a handful of ingredients.
5 stars (3 ratings)
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Sauces, Dressings + Dips
Cuisine Italian-Inspired, Vegan
Servings 12 servings
Calories 118 kcal

Equipment

  • 1 food processor

Ingredients
  

  • 3 large brussels sprouts leaves
  • ⅓ cup pine nuts or other nuts or seeds
  • 2 whole garlic cloves
  • ½ cup extra virgin olive oil
  • ⅓ cup parmesan cheese or nutritional yeast
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Optional: squeeze lemon juice

Instructions
 

  • Wash and prep the brussels sprouts leaves: Start by submerging brussels sprouts leaves in a bowl of water and cleaning it off, making sure to remove any dirt. Use a salad spinner to dry them or lay the eaves flat on a plate or kitchen towel. Once dry, slice the leaves thin to make them easier to fit into the food processor.
  • Blend the greens, nuts, garlic, and oil: Toss the cleaned and dried leaves in a food processor. Next, add nuts/seeds and garlic cloves. Pulse until finely chopped, slowly drizzling in olive oil until the chopped ingredients are well coated in oil but still chunky.
  • Add nutritional yeast, spices, and lemon juice: Finish by adding in nutritional yeast, salt, and pepper. Give the pesto a taste and add more seasonings until it's flavored to your liking.

Notes

  • Nuts or seeds? Traditional pesto sauce uses pine nuts, but any nuts or seeds are perfect for pesto.
  • Tools Needed: food processor or blender, knife set, cutting board, salad spinner
  • Prep ahead: Make this simple pesto up to 2-3 days before serving, or freeze until ready to use
  • Leftovers and storage: Leftover pesto should be stored in an airtight container in the refrigerator for up to four days, and in the freezer for up to 2 months (possibly longer).
  • Nutrition notes: This recipe made as written (with nutritional yeast and pine nuts) is plant-based and gluten-free.

Nutrition

Serving: 1servingCalories: 118kcalCarbohydrates: 1gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 2mgSodium: 70mgPotassium: 44mgFiber: 1gSugar: 1gVitamin A: 59IUVitamin C: 4mgCalcium: 36mgIron: 1mg
Keyword brussels sprouts tops, food waste recipe, pesto sauce, vegan pesto sauce
Tried this recipe?Let us know how it was!