Pesto Brussels

30 Minutes

super easy


If you’re a fan of brussels sprouts but are looking for a way to mix up your usual recipe, let me introduce you to pesto brussels. This dish takes the classic green veggie and gives it a deliciously flavorful twist. With the addition of homemade pesto, each bite is bursting with bright basil and nutty parmesan. And don’t worry, even if you’re not the biggest fan of brussels sprouts, this recipe might just change your mind. The crispy leaves paired with the creamy pesto is a match made in foodie heaven. So next time you’re in need of a new side dish, give pesto brussels a try – your taste buds will thank you.

So, let’s talk about the heavenly benefits of Pesto Brussels! First of all, if you’re a veggie fanatic like me, you’re gonna love this dish. Brussels sprouts are a fantastic source of vitamins and iron, while the pesto sauce adds a healthy dose of antioxidants and omega-3 fatty acids. But never mind the health benefits – let’s talk about taste. The nutty, garlicky flavor of the pesto perfectly complements the slightly bitter taste of the Brussels sprouts, making for a savory explosion in your mouth. Plus, it’s a super easy dish to whip up for a weeknight dinner or to impress your foodie friends at your next dinner party. So, what are you waiting for? Give pesto Brussels a try and thank me later.

Why You’ll Love It 

Recipe Cost Breakdown

      About 15 – 20 Brussel sprouts: $1.22

      2 cups fresh basil: $5.36

      2 tbsp extra virgin olive oil: $0.48

      2 tbsp nutritional yeast: $0.42

      2 cloves peeled garlic: $0.12

      Total Cost: $7.6

What You’ll Need

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Adjust Servings
About 15 - 20 Brussel sprouts
2 cups fresh basil
2 tbsp extra virgin olive oil
2 tbsp nutritional yeast
½ tsp pink himalayan salt
2 cloves peeled garlic

Nutritional Information

146 Calories
10 g Total Fat
5 g Fiber
12 g Net Carbs
2 g Sugar
6 g Protein
379 mg Sodium



Preheat the oven to 350° and using a paper towel, lightly coat a 12-cup muffin tin with olive oil.
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In a large bowl, whisk together the eggs and season with garlic powder, himalayan salt and pepper.
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Add in finely chopped toppings (baby spinach, cherry tomatoes, onions) and mix thoroughly.
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Fill each muffin tin halfway up with egg and topping mixture. Option to add about 1 tsp Of pesto to each for extra flavoring.
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Place in preheated oven and bake for 20–25 minutes, until the muffins are golden and cooked through.
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To test if the muffins are cooked thoroughly, poke one in the middle with a toothpick. If it comes out clean, then they’re ready.
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Store in an airtight container in the fridge (lasts 4-5 days).
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Easiest way to reheat for later is in the microwave. Cook each muffin for about 30 seconds or until just heated through. Be careful not to overcook, as they will become tough.
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