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Roasted Brussels Sprouts with Cranberry Pistachio Pesto
Ingredients
  • subheading: For Brussels Sprouts:
  • 1 ½ pounds brussels sprouts
  • 3 tablespoons olive oil
  • subheading: For Pesto:
  • ⅓ cup unsalted, shelled pistachios if you use salted pistachios, remember to taste pesto before salting at end.
  • ⅓ cup dried cranberries
  • 2 cloves garlic or 3 cloves roasted garlic
  • ½ cup fresh parsley leaves
  • ½ cups olive oil
  • salt and freshly ground black pepper to taste
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