½ cup Brazil nuts, coarsely chopped
1 large garlic clove, coarsely chopped
2 cups gently packed flat-leaf parsley leaves
1 cup basil leaves
½ teaspoon finely grated lemon zest
7 tablespoons extra virgin olive oil
1 ounce Parmigiano-Reggiano, finely grated
Fine sea salt
1 pound dried penne or fusilli pasta or any fanciful shape that will grab pesto
An Oldways Recipe. Fotolia image.