Pesto Zoodles with Brussels Sprouts

Keep healthy and curl up with this warm pesto turnip “pasta” from Inspiralized. Brussels sprouts add a hearty amount of vitamin C, which is an important antioxidant that aids in iron absorption and collagen production. If you don’t have turnips on hand, simply sub in zucchini, rutabaga, butternut squash or beets.

Ingredients for servings

    Pesto “Zoodles” with Brussels Sprouts

  • 3 cup basil leaves

  • 2 tablespoon pine nuts

  • 0.25 cup olive oil plus 1 tablespoon , divided

  • 1 large clove garlic minced

  • 0.5 teaspoon salt

  • 0.25 teaspoon black pepper

  • 2 cup trimmed Brussels sprouts

  • 3 medium turnips peeled and spiralized into linguine

  • Salt and pepper to taste


  • Combine the basil, pine nuts, 1/4 cup of the olive oil, garlic, salt and pepper in a food processor, and pulse until smooth.

  • Halve, and then thinly slice the Brussels sprouts into shreds.

  • Heat the remaining tablespoon of olive oil in a large skillet over medium heat. When the oil is shimmering, add the turnip noodles and Brussels sprouts. Season with salt and pepper. Cover and cook for 3–5 minutes, or until the turnip noodles are al dente, uncovering and tossing occasionally. Transfer to a large bowl. Pour the pesto on top, and toss to combine thoroughly. Serve warm.

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