Yield: 2 cups
-4 cups basil leaves
-1/2 cup walnuts, chopped
-1/2-2/3rds cup grated parmesan cheese
-3 cloves garlic
-1/2 cup olive oil
-2 teaspoons red pepper flakes
In a food processor, add half the basil, walnuts, and olive oil. Once it is processed well, there will be enough room to add the remaining ingredients. Depending on how thick you like your pesto (I like to make mine thick and add more olive oil if needed), adjust the oil amount. Taste for salt and heat level and adjust if needed. I like to store mine in the freezer, and use it as needed.
Thanks to my friend Courtney, this salad has a fun nickname! I made it for the first time when I had her over for dinner early this Spring. I had never tried it before but it turned out to be a hit. She has made it for kids she babysits for; and even the kids loved it! This salad can be served either warm or at room temperature. It is full of sweet and salty flavor, but still maintains its healthy integrity. Enjoy!
-1 bag shredded Brussels Sprouts (around 3.5 cups worth)
-2 tablespoons extra virgin olive oil
-1/2 cup dried cranberries
-1/2 cup honey roasted slivered almonds
-2 teaspoons salt
-1 teaspoon pepper
Heat olive oil in a large pan on medium heat. It should take about 30 seconds to heat up effectively, and then add in the shredded Brussels sprouts. Cook the vegetable for 5-7 minutes, or until tender. Stir every minute. Add in the salt, pepper, cranberries, and honey roasted slivered almonds. Stir well so that the ingredients are evenly distributed, and taste for salt & pepper. Adjust as needed.