My original plan for this video was to make 2 recipes with Brazil nut oil(the recipe that never came to fruition was a salad dressing mixed in with some Raspberry sorbetto and Brazil nut oil), but I only had enough Brazil nut oil for 1 recipe, the pesto- and Brazil nut oil isn't something you can get even at Whole Foods, if you can believe that. It took 2 weeks to get my sole bottle of Brazil nut oil and I was certainly not going to wait another 2 weeks just to get another bottle for this recipe!
But in spite of that snafu, this pesto turned out to be really tasty! Though my dad said it was spicy, but he said afterward it was spicy in the sense that there were a lot of herbs in it.
Since I was using Brazil nut oil in this recipe, it only made sense to use Brazil nuts too in lieu of pine nuts. Also, I used a blender instead of a food processor because it's easier for me to actually use it. With my food processor, I have to close the lid the right way, otherwise the machine won't work.
This recipe makes enough pesto for 2 meals!
HELPFUL LINKS: Brazil Nut Oil: https://imlakeshorganics.com/products/brazil-nut-oil/
Brazil nuts: https://nuts.com/nuts/brazilnuts/organic.html
You will need:
For the cooking equipment:
A large bowl
For the pesto:
2 cups of fresh basil leaves(equals 2.5 oz. of fresh basil)
2 cloves of fresh garlic
1/4 cup of raw, shelled Brazil nuts
2/3 cup of Brazil nut oil(if you have less, use the remainder of the 2/3 with olive oil instead)
Pinch of salt
Pinch of black pepper
1/2 cup of Parmesan cheese
1. Put the first 6 ingredients into the blender.
2. Put the lid on the blender, plug the blender in, and pulse until the basil leaves & nuts are coarsely chopped.
3. Unplug the blender, remove the lid from the blender, and pour the pesto into a large bowl.
4. Mix the Parmesan cheese into the pesto. Use it on top of spaghetti or burgers. Bon appetit!