Brazil Nut and Parsley Pesto
From Food & Wine
Ugh, between my 8pm bed times and 6am start times this month, not to mention some crazy fun (aka busy) weekends, I am falling WAYYYYY behind on this blogging thing. I’m lucky if I have time to make an actual recipe these days, not to mention photograph it and type it all up. But July is coming to a close, and 4 weeks into our summer CSA subscription we are budding with recipe inspiration. I have high hopes for this week, with a new quiche, sausage-stuffed squash and a number of roasted veggies on the menu. This pesto, on the other hand, is an oldie but goodie, laying around in my drafts box since well before work took over my life this month. I initially made it because I had a bunch of brazil nuts laying around (random, I know), but if your garden is currently giving you more parsley than you know what to do with, this would be a perfect solution.
- 1/2 cup flat-leaf parsley, coarsely chopped
- 1/4 cup Brazil nuts, coarsely chopped
- 2 Tbsp water
- 1 Tbsp lemon juice
- 1 large garlic clove, chopped
- 1 tsp dried tarragon
- 3 Tbsp Parmesan cheese
- 3 Tbsp olive oil
- salt, to taste
- pepper, to taste
- Place parsley, Brazil nuts, water, lemon juice, garlic and tarragon in a food processor. Pulse until they form a coarse paste.
- Add Parmesan cheese. Pulse a few more times.
- Drizzle in olive oil, while machine is running, pausing to scrape down the sides as needed.
- Enjoy on pasta, rice, veggies, pizza, you name it!
Makes about 1 cup.