Makes ¾ cup (185 ml)

The crisp crunch of Brazil nuts yields an unexpected pesto. A delicate
anise flavor from the basil makes it familiar, yet the herbal zest of flat leaf parsley adds a new dimension. This pesto can be used like any other—on pasta, under the skin of chicken destined for roasting, as a
dip for raw vegetables, slathered on pizza hot from the oven. It fits into
a meal in just about any spot but dessert!

INGREDIENTS

• ½ cup (75 g) Brazil nuts, coarsely chopped
• 1 large garlic clove, coarsely chopped
• 2 cups (20 g) gently packed flat-leaf parsley leaves
• 1 cup (10 g) basil leaves
• ½ teaspoon finely grated lemon zest
• 7 tablespoons (105 ml) extra virgin olive oil
• 1 ounce (30 g) Parmigiano-Reggiano, finely grated
• Fine sea salt
• 1 pound (500 g) dried penne or fusilli pasta or any fanciful shape that will grab the pesto

PREPARATION

1. Place the nuts and the garlic in a food processor or in a mortar and pulse or crush until they are coarsely chopped.
2. Add the herbs and lemon zest and process or pound until all are blended into a relatively smooth but still somewhat chunky mixture.
3. With the food processor running, or stirring with a pestle, slowly add the olive oil until it is combined with the herbs and nuts.
4. Transfer the mixture to a small bowl and stir in the Parmigiano-Reggiano until thoroughly combined.
5. Season with salt if necessary and reserve.
6. Bring a large pot of generously salted water to a boil over medium-high heat.
7. Place the pasta in the salted water and cook just until al dente, about 7 minutes.
8. Drain, reserving some of the cooking water.
9. Transfer the pasta to a large bowl and stir in half the pesto.
10. Taste for seasoning and moisture. If you want the pasta with a more intense pesto flavor, add additional pesto.
11. If the pasta is dry, add some of the cooking water, 1 tablespoon at a time, until the pasta is moist enough to suit you.
12. Serve immediately.

NOTE: Only half of the pesto is used here, so you will have some left over to use as you like.