Ingredients:
- 2 cups Brussels sprouts, cut in halves
- 3 garlic cloves
- ½ cup olive oil
- Juice from 1 lemon
- ½ cup fresh basil leaves
- Kosher salt to taste
- Freshly ground black pepper
- ¼ cup grated parmesan cheese
Boil Brussels sprouts in salted water for approx. 5 minutes or until tender. Strain Brussels sprouts and rinse immediately with cold water. In a food processor, combine Brussels sprouts, garlic, basil leaves, and lemon juice, and pulse until well combined. Slowly add olive oil and blend until smooth. Add salt and pepper according to taste. Transfer to a bowl and fold in grated parmesan cheese. Toss with pasta and drizzle with olive oil.
Ederiqe ‘E’ Goudia is the Lead Chef for Make Food Not Waste and Founder of Taste the Diaspora in Detroit.