Leftover Smashed Roasties with Sprout Pesto
Every Christmas we are all guilty of going overboard with food shopping, and then lacking on inspiration for ways to turn leftovers into something exciting. We have transformed some of the most common leftover foods in our home into a tasty Boxing Day breakfast or New Years' brunch. It’s a great way to come together long after Christmas Day is over and with the added satisfaction of avoiding food waste.
The leftovers we have chosen are:
The Christmas staple - the Brussel sprout! Roast potatoes - they are everyone’s favourite so I always make too many... And lastly, mixed nuts. One of those things we buy every Christmas but no one actually eats!
Leftover Smashed Roasties with Sprout Pesto:
For the pesto:
100g sprouts, trimmed, peeled and roughly quartered
80g shelled weight of mixed nuts
A handful of fresh basil leaves
50g grated Parmesan (although you may have other leftover cheeses)
100ml good quality olive oil
Pinch of salt
3 small garlic cloves or one large
For the potatoes:
Around 8-10 leftover roast potatoes (although however many you have is fine, you may just need more of less garlic butter)
20g unsalted butter
One large garlic clove, minced (I used the Tala Garlic press and herb strimmer for this - it’s so relaxing to use!)
A handful of chopped parsley
Sprinkling of Parmesan or other leftover Christmas cheese
Preheat your oven to 200c. First of all prepare the pesto by adding your prepared sprouts, garlic, olive oil, shelled nuts, basil, cheese and salt to a food processor. Blitz until smooth but textured. If you want it slightly runnier and a little more oil.
For the potatoes, spread each one out on your roasting tray. I have used the Tala Performance Roaster which doesn’t need lining or coating as it’s non stick. I then used the Tala Stainless Steel Slotted turner to flatten each roastie. Melt your butter and garlic in the microwave (another great use for the Tala Borosilicate glass bowl!) and stir in the parsley. Brush over your potatoes, sprinkle with Parmesan and roast for about 15 minutes.
Serve up your roasties, drizzle with pesto and top with a fried egg and chilli flakes for the ultimate family brunch!