Shredded Brussels Sprouts and Hazelnut Pesto with Fresh Tomatoes
- Course/Dish: Main Course
- Meals: Lunch, Dinner
- Main Ingredient: Tomato, Basil
- Difficulty: Moderate
- Cuisine: Italian
- Equipment Needed: Food Processor, Mandoline
- Rainbow Green Cuisine: Phase 1
- Serves: 4
I love the rich hazelnuts pesto mixed with thinly sliced brussels sprouts, and it is quite filling. Shredding the raw brussel sprouts makes them palatable. I like using a mandoline to shred them by hand to get those even threads. You can also cut it very thin with a knife or use a food process. Another thing I like is fresh tomatoes with this dish. So far, every time I’ve eaten this dish I had fresh chopped tomatoes with it.
10 brussels sprouts, thinly shredded
8 Campari tomatoes, thinly sliced
1 fresh squeezed lemon, half the juice for shredded sprouts; half for pesto
1 cup hazelnuts
1 1/2 cup fresh parsley or basil, or a mix of both, firmly packed
1 cup cold pressed extra virgin olive oil
1 large clove garlic
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
1) Prepare the brussels sprouts: remove any yellow or damaged outer leaves and rinse. Use the stem end to hold each brussels sprout by hand and shred using a mandoline, or thinly slice each sprout with a knife, or use a food processor to shred.
2) Place shredded sprouts in a bowl and toss with half of the fresh squeezed lemon juice and season with sea salt to taste; set aside.
3) Make the hazelnut pesto: Place all ingredients in food processor or blender; blend until the pesto mixture is thick and creamy.
4) Prepare Campari tomatoes: thinly slice
5) Prepare Garnish: chopped tomatoes and chiffonade fresh basil.
Assemble and Plate
1) Add the hazelnut pest to the bowl of shredded brussels sprouts; coat and mix well.
2) Take a ring mold and line in inside wall all the way around with slices of tomatoes, then place the ring mold on server plate. Carefully fill in the center of the ring mold with the shredded brussels sprouts and hazelnut pesto mixture just to the top of the mold. Cover the top with slices of tomatoes.
3) Repeat steps for each ring mold. When ready to serve carefully lift the ring mold. Garnish the plate with chopped tomatoes, chiffonade basil, and a light sprinkle of sea salt and pepper.
When I shop for brussels sprouts, I always buy them loose and hand pick each, I never buy them pre-packaged. I choose the ones that are bright green, firm and compact with unblemished leaves. The tomatoes I used here are Campari tomatoes on the vine. They are smaller than the average size tomato and larger than cherry tomatoes.