A quick, no cook brussels sprouts recipe that both kids and adults will enjoy. I swapped out pecorino for parmesan, which tends to be a crowd pleaser at our table.
Author: Jennifer Tyler Lee
Serves: 6
Ingredients
1 pound brussels sprouts
½ cup walnuts
¼ cup shredded parmesan
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Kosher salt, to taste
Instructions
Trim off the ends of the sprouts, then cut into quarters.
Working in small batches, load the sprouts into a food processor and pulse until no large chunks remain.
In a large mixing bowl, combine the sprouts, walnuts, cheese, olive oil, and lemon juice. Add salt to taste.