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Grilled Pesto Brussels Sprouts
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Pesto Brussels Sprouts on the Grill

Nutty pesto with nutty Brussel sprouts make a tasty treat on the grill.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins


  • 1 package fresh Brussels sprouts about 20
  • 1 cup fresh basil leaves loosely packed
  • 1/4 cup pine nuts
  • 1 large clove garlic
  • 3/8 cup parmesan cheese
  • 1/2 cup olive oil
  • salt and pepper to taste


  • In a food processor (mine is a Cuisinart), add the garlic, fresh basil and Parmesan cheese.  Pulse until roughly chopped.
  • Roast the pine nuts in a large frying pan, dry with no oil.  Over a medium heat on the stove (this is just prep work, you don't have to use the grill), constantly shake, jiggle, flip and stir the nuts to keep them from burning.  Do this until the are a nice golden brown on all sides.  Add them to the food processor while they are still warm.  This is a secret step for my pesto sauce.  The pine nuts take on some extra flavor, and the heat partially cooks the garlic, so it doesn't have a raw flavor if used as traditional pasta sauce.  Chop to a paste in the food processor.
  • While the food processor is running, slowly add the oil through the feeder tube.  This is a bit more oil than I use in a normal sauce, but it works good as a marinade on the grill.
  • Add salt and pepper to taste.
  • Slice the Brussels sprouts in half  (top to bottom)
  • In a bowl, add the sprouts.  Pour enough pesto sauce to cover the sprouts with a decent coating, about 1/2 to 3/4 cup.  Add more per your preference.  Let marinade for 1 hour in the refrigerator, stirring or, if you have a lid, shaking occasionally.
  • Prepare the grill for medium direct heat.   Add sprouts to your veggie basket or put on skewers.  Place on the grill and cook for 12 to 18 minutes, turning every few minutes, until the sprouts are tender and brown.  Time may vary based on your grill, the basket you use, etc., so just check for tenderness.  Not squishy, but not so firm you can't cut with a butter knife.


Serving: 4g