Green Machine: Brussels Sprout Chips with Arugula Pesto Dip
For a delicious meal that definitely goes green, try whipping up some brussels sprout chips and arugula kale pesto dip, a la Brit + Co!
– 1 lb brussels sprouts, washed and ready to use
– 1 1/2 tbsp extra virgin olive oil
– 1/2 tsp salt (or more, depending on your personal preference)
– 1 cup arugula
– 1 cup kale
– 1/2 extra virgin olive oil
– 1/2 cup shredded parmesan cheese
– 1 clove minced garlic
– 1/2 tsp salt
– 1/2 cup walnuts (optional)
First, get that oven ready by preheating it to 375 degrees F.
Next, it’s time to undress those brussels sprouts. Trim the bottom stem off the brussels sprouts and take off the leaves. Then, trim the stem again and take off the leaves, until only the little hearts remain. Save the hearts for a yummy saute tomorrow.
Toss the brussels sprout leaves in olive oil and salt, and then roast in the oven for 15 minutes, or until the edges are brown and crispy.
While the brussels sprouts are baking, it’s time to whip up some pesto. In a magic bullet or food processor, combine the arugula, kale, olive oil, garlic, and salt. Pulse until it’s chunky and blended. Then, add in the cheese and pulse until well mixed. Voila! Pesto. Who knew it was so easy? If you’d like, you can also throw in 1/2 a cup of walnuts or pine nuts to add even more dimension.
If you’d like, you can squirt a little bit of lemon over the chips to add a delicious tang.
It’s almost unbelievable how easy this is.
What will you be doing to celebrate Earth Day this year? Let us know in the comments or send us your green suggestions to firstname.lastname@example.org.