Cook: 30 minutes

Serves: 4 - 6

I like my pesto rustic and with texture, but if you prefer a smoother sauce you can make it in a blender, nutri bullet or chopper. Add some quinoa to make it into a more substantial vegetarian meal.

To get more recipes, click here to sign up for our free JC food newsletter.

Ingredients

Name: Roasted Brussel sprout and curly kale pesto salad
Prep time: 30 min
Cook time: 30 min
Yield: 4 - 6
Ingredients: 250g peeled Brussels sprouts, cut in half 200g sliced curly kale (washed) 1 butternut squash, peeled and cut into ¼ inch cubes 1 tbsp olive oil ½ lemon, juice Sea salt and black pepper Pesto: 12g fresh basil, finely chopped 30g pine nuts, lightly toasted 30g parmesan, finely grated 5 tbsp olive oi Garnish 10g pine nuts, toasted

250g peeled Brussels sprouts, cut in half

200g sliced curly kale (washed)

1 butternut squash, peeled and cut into ¼ inch cubes

1 tbsp olive oil

½ lemon, juice

Sea salt and black pepper

Pesto:

12g fresh basil, finely chopped

30g pine nuts, lightly toasted

30g parmesan, finely grated

5 tbsp olive oi

Garnish

10g pine nuts, toasted