Brazil Nut Pesto

5.0(12)

by Robert Farrar Capon·published 1985-09-18

Easy

Servings

4 servings

Total time

10 min

Calories / serving

473 kcal

Ingredients (8)

serves

8 shelled Brazil nuts
1/4 cup grated Parmesan cheese, or 1/4 cup small chunks of Parmesan or Asiagoparmesan
1 clove garlic, crushedgarlic
3/4 cup olive oilolive-oil
1 1/2 to 2 cups fresh parsley, stems includedparsley
1 1/2 to 2 cups fresh basil leaves, stems included
Salt as desiredsalt
1 or 2 tablespoons boiling waterwater

Instructions (2 steps)

01Put nuts, cheese and garlic in blender, cover and start blender. Add oil in a thin stream and blend until mixture is smooth. Add parsley and basil, a few sprigs at a time, carefully pushing them down into the cutting blades (an old wooden spoon or stirrer is best for this). Season with salt to taste.
02With blender running, add 1 or 2 tablespoons boiling water to bring the mixture to a smooth, mayonnaiselike consistency. The mixture should not be too runny, but it should flow down into the blades without being pushed.

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Rich recipe — supports nutrition-aware planning.