Almond Pesto Brussel Sprouts

almond butter almond butter pesto basil brussel sprouts dairy free garlic gluten free keto nut butter olive oil paleo pesto vegan vegetables whole 30

Almond Pesto Brussel Sprouts

Prepared and photographed by NutraMilk Nutritionist Florencia Tagliavini.
These Almond Pesto Sprouts are inspired by Deliciously Ella´s recipe.
Prep: 10 Minutes
Cooking: 25 Minutes
Total: 35 Minutes
Servings: 8


For the sprouts

  • 600g Brussel sprouts
  • Olive oil
  • Salt and pepper to taste

For the almond pesto

  • 5 cups (225g) of almonds
  • 4 tablespoons olive oil
  • 2 cloves of garlic, peeled
  • 2 cups (50g) of fresh basil
  • 3 tablespoons of lemon juice
  • Salt to taste
  • A splash of water


  • A handful of roasted almonds, roughly chopped
  • Preheat oven to 350F.
  • Wash and dry your Brussel sprouts. Place them in a baking tray with a good drizzle of olive oil, salt and pepper. Give it all a really good mix and roast in the oven for 15-20 minutes until cooked.
  • While your Brussel sprouts are cooking in the oven make your pesto in the NutraMilk:
    • Place almonds in the NutraMilk container, press butter cycle, set and run for 5 minutes. Run for a few additional minutes if you prefer a creamier consistency.
    • Open container lid and add remaining ingredients for pesto.
    • Press butter cycle, set for 1 minute and run for 30 seconds.
    • Open container lid, add a little water to obtain the consistency you like, replace lid and set butter cycle for 1 minute, and run for 20 seconds.
  • Once your Brussel sprouts are cooked, remove from the oven and mix through your pesto. Sprinkle with a handful of roasted almonds and enjoy.

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