BRUSSELS SPROUTS WITH PEPITA PESTO AND FIGS

(serves 4)

INGREDIENTS

For the Brussels sprouts:

1 pound Brussels sprouts, trimmed and halved, then shaved on mandolin

3 Tbsp olive oil

Salt and black pepper to taste

For the pepita pesto:

1/2 cup roasted pepitas (pumpkin seeds)

1/2 cup fresh basil leaves

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

Juice of 1 lemon

1/4 cup extra-virgin olive oil Salt and black pepper to taste

For assembly:

8-10 dried figs, quartered Extra-roasted pepitas for garnish (optional)

PREPARATION

For the Brussels sprouts:

1. Preheat your oven

to 425°F.

2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until they are evenly coated. 3. Spread the seasoned Brussels sprouts out on a baking sheet in a single layer.

4. Roast in the preheated

oven for about 15 to 20 minutes or until they are tender and have crispy edges. Stir or shake the pan occasionally for even cooking.

For the pepita pesto:

1. In a food processor, combine the roasted pepitas, fresh basil leaves, grated Parmesan cheese, minced garlic, and lemon juice. 2. Pulse the mixture until it

begins to break down. 3. While the food processor is running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency. 4. Season the pepita pesto with salt and black pepper to taste. Adjust the lemon juice and seasoning if needed.

To assemble:

1. Once the Brussels sprouts are roasted to perfection, transfer them to a serving platter.

2. Drizzle the pepita pesto generously over the roasted Brussels sprouts. 3. Scatter the quartered dried figs over the top of the dish.

4. Optionally, garnish with extra-roasted pepitas for added crunch and visual appeal.