Spicy Lemon Basil Pesto Brussels Sprouts with Garlic Mushrooms

Spicy Lemon Basil Pesto Brussels Sprouts with Garlic Mushrooms

I have a new love for Brussels sprouts… Brussels sprouts with Spicy Lemon Pesto Sauce that is! This dish is packed with vitamins, minerals, antioxidants, bioflavonoids and other cancer-crushing nutrients. Not only is this dish super healthy, but it has some serious flavor!


2 cups Brussels sprouts

1 cup mushrooms

2 cloves garlic

¼ cup sunflower seeds

½ cup fresh basil

2 tbsp olive oil

½ large lemon, squeezed and peeled

2 tbsp Almond Breeze original almond milk

2 tbsp sauerkraut juice

½ tsp black peppercorn

paprika powder, to taste

cayenne powder, to taste

Read more unique pesto recipe ideas


Steam Brussels sprouts for 10 minutes. Meanwhile, in a blender add: sunflower seeds, basil, olive oil, lemon juice and lemon peel (graded), almond milk, sauerkraut juice, black peppercorn and a dash of paprika and cayenne powder. In a small pan with water cook the mushrooms and garlic until tender. Dice a clove of raw garlic and leave it to the side. Once Brussels sprouts are done, place on a plate and add pesto and raw garlic – if you dare! Top it all off with the cooked mushrooms and garlic. Enjoy!

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Danielle Wesierski is an international model turned Holistic Nutritionist (CNP) with a passion for food and culture. The desire to look and feel your best, combined with the importance of eating whole foods, inspired these recipes that transform healthy food into flavorful dishes! Visit her blog for more recipes begoodtoyourbody.ca