Brazil Nut Pesto

October 02, 2017 0 Comments

Brazil Nut Pesto

Brazil Nut Pesto

Pesto is one of the most versatile things you can have in the fridge. Toss it through some spiralized zoodles with roast veggies and you have a raw/vegan version of a pesto pasta. It's great as a dip with vegetable sticks, or even just smeared over a seeded cracker. This version uses Brazil nuts which are a great source of protein, fiber, selenium, thiamine, copper, and magnesium.

Time: 5 min | Serves: 4-6

INGREDIENTS

1/2 cup Brazil nuts
2 garlic cloves
3 large handfuls of fresh basil
1/2 cup chopped flat leaf parsley
1-2 kale leaves torn off the stem into small pieces
80-100mL extra virgin olive oil
80mL freshly squeezed lemon juice
salt & pepper to taste

INSTRUCTIONS

Place all ingredients into a blender and mix until smooth.

Note: Adding more nuts will make the pesto thicker and creamier. To thin out the texture simply add a little more oil and lemon juice.






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