Condiments, Vegetarian

sproutin’ pesto

{gluten, dairy, soy and egg free. contains nuts).

Pesto. mmm. Oh man, I can’t imagine anyone not liking pesto. I can’t imagine not being able to eat it everyday or anywhere on anything! Erm…actually I can. It’s my life at the moment. A pesto-less free life. (Cue sad violin music).

But one can’t grovel for too long. I picked my sad self off the ground in my pesto-less misery and said, “HEY…why don’t you pull yourself together woman and make a failsafe pesto?  Make it tasty, crunchy and out of the box. Create a mungbean masterpiece, a sonet of celery, a quartet of choko, a choir of cabbage”!

So I did. I created this recipe. Quite unlike authentic pesto but actually really delicious. And with the most unsuspecting vegetable yet.

I scanned the list of vegetables approved in the RPAH elimination diet handbook. Potato? Nah. Lettuce? Nah. Bamboo shoots? Er weird. Beans. Maybe. Been shoots? Nah. Brussel sprouts? EH…HECK YES! (cue resounding trumpets music!).


The vegetable we never ate as kids because of the trauma it caused our parent’s and grandparent’s generation. The dreaded sprout. The stories our parents would tell us of the elaborate lengths they would go to hide their sprouts; under table ledges, bribing unsuspecting younger siblings, stuffed up long sleeve shirts or flung across the room when no one was watching. Yes those sprouts reeked havoc in homes all around the world for many generations. And possibly even started wars (creating a reason to hate the world?). Who knows? Why was it hated so much? Well just like everything in that generation…it was boiled within an inch of its life. Boiled veggies are not the most tasty veggies. We all know that now.

Check out our gluten free, dairy free chicken pesto pasta recipe.

Give this sproutin’ pesto a go and let us know what you think. It’s great with our chicken pesto pasta recipe or with a piece of steamed fish, or steak and oven baked chips.

Let us know if you tweak the recipe to suit your own tastes or dietary requirements.


Laura McDonald - Simply Failsafe author and creator

Sproutin’ Pesto
Recipe Type: Condiment, Sauce, Dip
Prep time:
Total time:
Serves: 8
Fresh, zingy and mighty tasty. Makes 1 large jar full of pesto + extra. About 2.5-3 cups. Enough to make some to store in the fridge and some for the freezer (see notes).
  • 400g brussel sprouts
  • 1 cup raw cashews
  • 2-3 cloves garlic, crushed
  • 2 spring onions, chopped
  • 1 1/2 cups rice bran oil
  • 1 tsp salt
  • 1/2 tsp citric acid
  1. Wash and chop brussel sprouts in half.
  2. Steam for 2-4 minutes, or until just tender. Don’t over cook or they will be mushy! Cool and set aside.
  3. Place cooled brussel sprouts in a food processor with cashews, crushed garlic, chopped spring onions, salt and citric acid.
  4. Pulse until it become a finely chopped mix.
  5. Add the oil and process until desired consistency is achieved.
  6. Taste for seasoning and add more salt or citric acid as required or more oil if it’s too thick.
Store in a glass jar or airtight container for up to a week with a 1cm layer of rice bran oil to stop bacteria getting through. Alternatively you can freeze extras in ice cube trays to thaw at a moments notice.



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