Pistachio Pesto Brussels Sprouts Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Trim the stem ends of the Brussels sprouts and remove any yellow or loose outer leaves. If large, halve or quarter the sprouts so pieces are roughly 1 to 1½ inches.

Toss sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper in a large bowl until evenly coated.

Arrange sprouts cut-side down on a rimmed baking sheet in a single layer to ensure even browning.

Roast in the preheated oven for 20–25 minutes, stirring and turning once halfway through, until the edges are deeply browned and centers are tender when pierced with a fork.

While the sprouts roast, make the pistachio pesto. Place ½ cup shelled pistachios in a food processor and pulse until coarsely chopped.

Add 1 cup fresh basil, ¼ cup parsley, 1 peeled garlic clove, ½ cup freshly grated Parmesan, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon red pepper flakes (if using). Pulse to combine.

With the processor running, drizzle in about 3 tablespoons olive oil until the mixture comes together into a thick, slightly coarse pesto. Taste and adjust seasoning with more salt, lemon juice, or olive oil to reach desired consistency and flavor.

When Brussels sprouts are done roasting, remove the baking sheet from the oven. Immediately transfer the hot sprouts to a large mixing bowl.

Add 3–4 tablespoons (adjust to taste) of the pistachio pesto to the hot sprouts and toss gently until the sprouts are evenly coated. The heat will loosen the pesto and allow it to cling to the sprouts.

Taste and adjust: add more salt, pepper, or lemon juice if needed. If the pesto seems too thick, stir in an additional teaspoon of olive oil or a splash of water.

Transfer sprouts to a serving platter. Drizzle with 1 teaspoon extra-virgin olive oil, sprinkle ¼ cup freshly grated Parmesan over the top, and scatter 2 tablespoons chopped toasted pistachios and ½ teaspoon lemon zest, if using.

Serve warm as a side dish.