Brazil Nut Pesto
Updated March 5, 2024
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8shelled Brazil nuts
- ¼cup grated Parmesan cheese, or ¼ cup small chunks of Parmesan or Asiago
- 1clove garlic, crushed
- ¾cup olive oil
- 1½ to 2cups fresh parsley, stems included
- 1½ to 2cups fresh basil leaves, stems included
- Salt as desired
- 1 or 2tablespoons boiling water
Nutritional analysis per serving (4 servings)
473 calories; 50 grams fat; 9 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 7 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 6 grams protein; 239 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 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.
- Step 2
With 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.
Private Notes
Comments
Rich, smooth, delicious. Used about 10 Brazil nuts, parmesan, and 2 c ea parsley and basil. Tried one batch with all basil, but the parsley tempers basil, sweetening the mixture and enhancing the color. The thickness was perfect without additional water, but the basil had been sitting in water when I started.
Brilliant recipe and technique. I used cashews instead of Brazil nuts. I did not need to add any water. They consistency was perfect.
Rich, smooth, delicious. Used about 10 Brazil nuts, parmesan, and 2 c ea parsley and basil. Tried one batch with all basil, but the parsley tempers basil, sweetening the mixture and enhancing the color. The thickness was perfect without additional water, but the basil had been sitting in water when I started.