Pesto

Servings: Approximately 1 cup (serves 4-6 pasta servings)

    • Ingredients:
      1. 2 cups fresh, tightly packed basil leaves (approximately 2-3 large bunches), thoroughly washed and dried
      2. 1/2 cup peeled walnuts
      3. 1/2 cup grated Parmesan cheese (or Grana Padano)
      4. 2-3 small garlic cloves (adjust to taste)
      5. 1/2 teaspoon salt (or to taste)
      6. 1/4 teaspoon freshly ground black pepper
      7. 1/2 cup brazil nut oil (you can adjust the amount for your desired consistency)

Steps:

    1. Toast the brazil nuts: In a dry skillet over medium-low heat, toast the walnuts for 3-5 minutes, stirring constantly, until lightly browned and fragrant. This intensifies their flavor. Remove from heat and let cool slightly.
    2. Process the dry ingredients: In a food processor, add the basil leaves, toasted  brazil nuts, Parmesan cheese, garlic cloves, and salt and pepper to taste. Pulse several times until the ingredients are finely chopped and combined.
    3. Add the brazil nut oil: With the processor running on low speed, gradually pour the brazil nut oil in a thin stream through the hole in the lid. Continue processing until you get a smooth, creamy sauce. If you prefer a thinner consistency, you can add a little more brazil nut oil.
    4. Adjust flavor and consistency: Taste the pesto and adjust the salt, pepper, or garlic if necessary. If desired, add a tablespoon of lime juice for a touch of freshness and to help maintain the vibrant green color of the pesto.
    5. Storage: Transfer the pesto to a clean container. If you're not using it immediately, you can pour a thin layer of brazil nut oil over it to help preserve it and prevent oxidation. Refrigerate for up to a week. You can also freeze it in small portions. However, in this case, we'll serve it with al dente pasta.

Chef 's Advice: "For a vibrant green pesto with long-lasting freshness, my secret is to briefly blanch the basil leaves before processing. Submerge the basil in boiling water for 5-10 seconds, then immediately transfer it to an ice water bath. Drain well and dry it before adding it to the food processor. This locks in the chlorophyll and prevents oxidation, maintaining that intense color and drawing out a purer flavor."

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