Brazil Nut Pesto
She's different
This isn't your traditional pesto, and frankly, it's not trying to be. It's just... different. Think of it as pesto's rebellious cousin who went backpacking and came back with a seriously cool accent. Years ago, while experimenting with Portuguese meatballs, this pesto pleasently surprised me. It's a remix of Melissa Clark's original, with the addition of basil and extra lemon + garlic. And because I like my food with a little sass, a pinch of red pepper flakes adds a nice kick. This pesto is basically a chimichurri and traditional pesto's beautifully chaotic love child. It's bright, it's zesty, and the perfect addition to any meal. Steak? It's ready to tango. Fish? Prepare for a flavor fiesta. Chicken? Get ready to be serenaded. Veggies? Let's goooo!
Oh, and the Brazil nuts, are especially high in selenium, making this condiment a sneaky way to eat your vitamins while pretending you're just being fancy. I hope you make this recipe and love it as much as I do <3
Brazil Nut Pesto
Ingredients
2 cups of fresh basil
2 cups of fresh parsley
1/4 cup of brazil nuts chopped
zest of 1 small lemon
2 cloves of garlic
1-3 TBSP of lemon juice (to taste)
1/3 - 1/2 cup of olive oil
1/3 cup of grated manchego or parmesan
Salt & pepper to taste
Pinch of cracked red pepper (optional)
Instructions:
In a food processor combine the basil, parsley, brazil nuts, lemon zest, and garlic to form a paste.
Add the manchego OR parmesan, lemon juice and olive oil. I typically start with 1/3 cup of olive oil and add more, up to 1/2 cup, if needed. Pulse until you get a smooth, but stilly roughly textured paste. It should look something similar to the photo associated with this post.
SERVE ON ANYTHING YOU PLEASE AND ENJOY <3