• 2 teaspoons butter (or use garlic butter!)
  • ½ cup onion, chopped
  • 5 cloves of garlic, sliced thin
  • 1 ½ pounds Brussels sprouts, rinsed, halved and sliced in half
  • ½ cup organic chicken or vegetable broth
  • 1 tablespoon agave syrup
  • ½ teaspoon sea salt
  • ½ cup pecans, toasted and chopped


Cut off brown tips and scarred end until it is tender like the bottom ends of asparagus. Place scapes and ½ of olive oil in a food processor, pulse until chopped to small chunks. Chop nuts into small pieces. Place remaining olive oil, Parmesan, nuts, lemon juice, lemon zest, basil (Or parsley /arugula) and sea salt in food processor and blend until desired consistency. Enjoy with your favorite pasta, baguette or crackers. Enjoy!