Brussels sprouts with broccolini & parsley pesto

SERVES 4 PREP + COOK TIME 40 MINUTES

⅓ cup (80ml) extra virgin olive oil

800g brussels sprouts, trimmed, halved

2 bunches broccolini (350g), trimmed, cut into lengths 150g baby green beans, trimmed

½ cup small, fresh flat-leaf parsley leaves

¼ cup (40g) smoked almonds, chopped coarsely PARSLEY PESTO

1 clove garlic, chopped

1 cup firmly packed, fresh flat-leaf parsley leaves

50g rocket leaves

½ cup (125ml) extra virgin olive oil

1 tablespoon finely grated lemon rind

½ cup (50g) grated gruyère cheese (see tip) 1 PARSLEY PESTO (Makes 1 cup) Process the garlic, parsley and rocket until coarsely chopped.

Add oil and process until just combined. Transfer to a bowl.

Stir in rind and cheese. Season to taste.

2 Heat 2 tablespoons of the oil in a large frying pan over high heat. Add sprouts and cook, turning, for about 4-5 minutes or until starting to char. Transfer sprouts to a large bowl; keep warm.

3 Add 1 tablespoon of the oil to the same pan. Add broccolini and cook, turning, for 3 minutes or until starting to char. Add to bowl with sprouts. Add remaining oil to pan. Add beans and cook, tossing, for 1 minute, until they start to char; add to bowl.

4 Spoon half the pesto over vegetables; toss to coat. Top with parsley and almonds. Serve with remaining pesto.

Not suitable to freeze or microwave.