Recipes
Brazil Nut Pesto with Pasta
The crisp crunch of Brazil nuts yields an unexpected pesto. A delicate anise flavor from the basil makes it familiar, yet the herbal zest of flat-leaf parsley adds a new dimension. This pesto can be used like any other — on pasta, under the skin of chicken destined for roasting, as a dip for raw veggies, or slathered on pizza hot from the oven.
Prep Time:
30 minutes
Yield:
12 servings
Nutrition Facts
Nutrition Facts
- Calories: 180
- Fat: 19g
- Saturated Fat: 4g
- Sodium: 55mg
- Carbohydrate: 2g
- Fiber: 1g
- Protein: 3g
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
- 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.
- Transfer the mixture to a small bowl and stir in the Parmigiano-Reggiano until thoroughly combined. Season with salt if necessary and reserve.
- Bring a large pot of generously salted water to a boil over medium-high heat.
- 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.
How’d it Taste?
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Pedro Gomide says:
Scrumptiousness! Delicious! Best pesto I’ve ever had. Thanks for sharing.
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