Brussels Sprouts with Garlic, Pecans & Basil
Brussels sprouts fare well in this hearty side, tossed in a creamy, pesto-like sauce of blended pecans, basil, and lemon.
|1 1⁄2 lb||Brussels sprouts, trimmed|
|3⁄4 c||whipping cream|
|5 ||garlic cloves, chopped|
|3⁄4 c||pecans, toasted|
|3⁄4 c||fresh basil leaves, packed|
|1 1⁄2 t||grated lemon peel|
| ||optional: top with lemon wedges, basil sprigs|
Slice and X in the bottom of each sprout to ensure even cooking. In a skillet, combine with cream and garlic, and bring gently to a boil over medium-low heat. Cook about 10 minutes or until almost all of the cream is absorbed and the sprouts are still bright green. Do not allow mixture to boil or overheat. In a food processor, finely grind pecans, and lemon peel, adding basil leaves last, careful not to over bruise and discolor. Toss with sprouts to evenly coat. Salt and pepper to taste. Garnish with lemon wedges and basil sprigs.