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Prep time
30 minutes
Yield
12 servings
Nutritioni
Ingredients

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

Instructions
  1. Place the nuts and the garlic in a good processor or in a mortar and pulse or crush until they are coarsely chopped. Add the herbs and lemon zest and process or pound until all are blended into a relatively smooth but still somewhat chunky mixture. With the food processor running, or stirring with a pestle, slowly add the olive oil until it is combined with the herbs and nuts.
  2. Transfer the mixture to a small bowl and stir in the Parmigiano-Reggiano until thoroughly combined. Season with salt if necessary and reserve.
  3. Bring a large pot of generously salted water to a boil over medium-high heat.
  4. Place the pasta in the salted water and cook just until al dente, about 7 minutes. Drain, reserving some of the cooking water. Transfer the pasta to a large bowl and stir in half the pesto. Taste for seasoning and moisture. If you want the pasta with a more intense pesto flavor, add additional pesto. If the pasta is dry, add some of the cooking water, 1 tablespoon at a time, until the pasta is moist enough to suit you. Serve immediately.

An Oldways Recipe. Fotolia image.


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