Creamy Brazil Nut Pesto
This incredibly creamy, dairy-free pesto swaps traditional pine nuts for nutrient-rich Brazil nuts, offering a buttery texture and a protein boost. It's a quick and versatile sauce perfect for pasta, roasted vegetables, or as a spread.
For 4 servings
Wash and thoroughly dry the fresh basil leaves. Peel the garlic cloves. Measure out all remaining ingredients.
In the bowl of a food processor, combine the Brazil nuts, fresh basil leaves, peeled garlic cloves, sea salt, black pepper, and optional nutritional yeast.
Pulse the mixture several times until the ingredients are roughly chopped and combined. Scrape down the sides of the bowl with a spatula.
Add the fresh lemon juice to the food processor. Continue to pulse, scraping down the sides as needed, until the mixture forms a coarse paste.
With the food processor running on low speed, slowly stream in the extra virgin olive oil through the feed tube. Continue to process until the pesto is smooth and creamy. If the pesto is too thick, add a tablespoon or two of water or additional olive oil until desired consistency is reached.
Taste the pesto and adjust seasoning with more salt, pepper, or lemon juice if desired.
Transfer the Brazil nut pesto to an airtight container. If not using immediately, pour a thin layer of olive oil over the surface to prevent browning and store in the refrigerator for up to 5-7 days.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure basil is completely dry after washing; excess water can dilute the flavor and affect the pesto's texture.
- 2For a smoother pesto, soak Brazil nuts in warm water for 15-20 minutes before blending, then drain thoroughly.
- 3Always stream in the olive oil slowly while the food processor is running to ensure proper emulsification and a creamy texture.
- 4To prevent browning during storage, cover the surface of the pesto directly with plastic wrap or a thin layer of olive oil before sealing the container.
Adapt it for your goals.
Herb Swap
Replace half of the basil with fresh parsley or cilantro for a different flavor profile, or add a handful of fresh mint for a brighter taste.
Spice KickSpice Kick
Add a pinch of red pepper flakes or a small piece of fresh jalapeño (seeds removed) to the food processor for a subtle heat.
Nutty BoostNutty Boost
For an even richer flavor, lightly toast the Brazil nuts in a dry pan for a few minutes before adding them to the food processor. Be careful not to burn them.
Why this is on our healthy list.
Rich in Selenium
Brazil nuts are one of the richest dietary sources of selenium, an essential trace mineral vital for thyroid function, immune health, and antioxidant defense.
Heart-Healthy Fats
The olive oil and Brazil nuts provide monounsaturated and polyunsaturated fats, which are beneficial for cardiovascular health and can help reduce bad cholesterol levels.
Anti-inflammatory Properties
Basil contains powerful antioxidants and essential oils with anti-inflammatory properties, while garlic is known for its immune-boosting and anti-inflammatory compounds.
Frequently asked questions
Yes, this pesto freezes beautifully. Transfer it to an airtight container or ice cube trays, then once frozen, transfer the cubes to a freezer-safe bag. It will keep for up to 3-4 months. Thaw in the refrigerator before use.
