Pesto Turnip Noodles with Brussels Sprouts

Pesto Turnip Noodles with Brussels Sprouts



  • 2 Packages of Freshline Turnip Veggie Foodles!
  • 3 cups packed basil leaves
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil
  • 1 large garlic clove, minced
  • 1/2 teaspoon freshly ground sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups trimmed Brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper



  1. Combine the basil, pine nuts, lie oil, garlic salt and pepper in a food processor and pulse until smooth.
  2. Halve and then thinly slice the Brussels sprouts to shreds.
  3. Heat the olive oil in a large skilled over medium heat. When the oil is shimmering, add the Freshline Turnip Veggie Foodles and Brussels sprouts, and season with salt and pepper.
  4. Cover and cook for 3 to 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.



This dish is gluten-free, vegan and paleo-friendly.




This Recipe Features…

Freshline’s Turnip Veggie Foodles!