Brazil Nut Basil Pesto
By Dr. Benjamin Treadwell, Ph.D. & Michelle Nowicki, Nutritionist
Brazil nuts provide a tasty twist on the more traditional basil pesto and are a good source of selenium. Selenium is a trace mineral, which is a important cofactor for the antioxidant enzyme, glutathione-peridoxidase, and helps prevent coronary artery disease, and certain types of cancer.
½ cup raw Brazil nuts
¼ cup raw walnuts
2 medium cloves garlic, peeled & coarsely chopped
3 cups (lightly packed) fresh basil leaves, washed & patted dry
½ cup olive oil
2 tablespoons fresh lemon juice
½ cup freshly grated Parmesan cheese
Sea salt & freshly ground black pepper to taste
12 oz dry spaghetti (or pasta of choice)
In a food processor, combine Brazil nuts, walnuts, garlic, basil, olive oil, lemon juice, and Parmesan cheese and puree until fairly smooth.
Add salt & pepper to taste & set aside.
Cook pasta according to package directions. Drain pasta and toss with the pesto, using as much or as little pesto as you like. If you would like the pasta to be more moist, you can add more pesto, a few teaspoons of water and/or extra olive oil.
Use any leftover pesto as a spread on sandwiches, for extra flavor in soups, on pizza crusts, or mixed with vinaigrette dressing for salads or a topping for vegetables.
Yield: 4 - 6 servings