Chilli Garlic Pesto Brussels Sprouts
2-step Brussels sprouts recipe that is delicious!
Equipment
- 1 Non-stick frying pan
- 1 Mixing Bowl
- 1 Chopping Board
- 1 Sharp chefs knife
Ingredients
- 100 grams Purple Brussels sprouts Add up to 150g if you like
- 2 tbsps Sun-dried tomato pesto
- 1 tbsp Minced garlic
- 1 Bird's eye red chilli minced
- 1 tbsp Minced sun-dried tomato
- 1 tbsp White truffle oil
Instructions
- In the mixing bowl, add all the ingredients and mix well
- Pour the contents of the bowl onto the pan, and cook on low fire for 30 minutes with the lid on.
- Serve with feta, olives or an extra drizzle of white truffle oil!
Notes
You can use this same recipe to make a non-veg dish, with any type of meat or seafood you prefer. I would recommend cod fish, and instead of truffle oil, I would add 1 tsp of tahini. It is important to marinate the fish for at least 30 minutes before cooking on LOW fire for another 30 minutes (with the lid on).
Get in touch if you do have any questions about the recipe!