Creamy Brazil Nut Pesto

1. 1
   prep · ~3 min

   Toast the Brazil nuts until fragrant.

   Place the Brazil nuts in a dry skillet over medium heat. Toast for 2 to 3 minutes, shaking the pan occasionally, until lightly golden and aromatic. Let them cool completely before blending. This step deepens their natural buttery flavor.

   TIPWatch the nuts closely — they burn fast. Cool completely before blending or the heat will wilt the basil.
2. 2
   mix · ~1 min

   Pulse the Brazil nuts and garlic.

   1.Add the cooled Brazil nuts and peeled garlic cloves to a food processor.

   2.Pulse 8 to 10 times until the nuts break down into a coarse, crumbly meal.

   3.Scrape down the sides with a spatula.
3. 3
   mix · ~1 min

   Blend in the basil, lemon juice, salt, and pepper.

   1.Add the fresh basil leaves, lemon juice, pinch of salt, and pinch of black pepper.

   2.Pulse again until the basil is finely chopped and everything is well combined.

   3.Scrape down the sides as needed.
4. 4
   mix · ~2 min

   Stream in the olive oil until creamy.

   1.With the processor running, slowly drizzle in the extra virgin olive oil.

   2.Blend until the pesto reaches a thick, creamy consistency.

   3.Stop and scrape down the sides once or twice.
5. 5
   mix · ~1 min

   Adjust consistency with cold water.

   With the machine running, add the cold water one tablespoon at a time until the pesto is perfectly smooth, glossy, and spoonable. Taste and adjust salt or lemon juice if needed.

   TIPCold water keeps the basil bright green. Warm water makes pesto dark and dull.
6. 6
   serve · ~1 min

   Transfer to a jar and serve or store.

   Scrape the finished pesto into a clean glass jar. Drizzle a thin layer of olive oil on top to preserve its vibrant color. Serve immediately tossed with hot pasta, spread on toasted bread, or as a dip for vegetables.

   TIPFor pasta, reserve some starchy pasta water and use it to thin the pesto into a silky sauce that clings to every strand.

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