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
- 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.
Saturated Fat: 4g