Parsley & Brazil Nut Pesto (move over basil & pine nuts!)
A few years ago, we got a large raised planter from a neighbour who was a carpenter. It was brand new and so beautiful. We decided to use it as our little herb garden and planted some basil, thyme and oregano that year. The basil was our most successful harvest that summer and we had so much that I decided to make a basil and pine nut pesto with it.
It was delicious but I was not too happy about spending almost $8-10 on the pine nuts to get the same amount of pesto that I could buy at the supermarket for $4-5. I know there is a freshness factor in making things at home but I am not a big fan of spending more money and labour (trimming, washing, prepping, cleaning) on something that has a decent store-bought alternative! So, that ended my journey with homemade basil and pine nut pesto!
DISCLOSURE: This post contains affiliate links, which means I may receive a small commission if you purchase through my links, at no extra cost to you. For more information, please read my Disclaimer.
Fast forward to spring 2020. We planted a lot of parsley this year and I wanted to try something new. After some research online, I learned about Brazil Nuts which works well in pesto and has a diverse content of micronutrients, including a high amount of Selenium. So, I added Brazil nuts to my shopping list but couldn’t find it at my local supermarket. I was about to lose hope, but surprisingly found them on Prana Snacks website. They have a wide selection of organic snacks and ingredients as well as a low minimum for free shipping. I don’t know about you, but I hate paying for shipping! Check out their site and use the promo code below to save on your order (coupon code valid for Canadian consumers only) 😊.
I decided to add a few other healthy ingredients to make this new pesto and I’m very pleased with how it turned out. It was a huge hit at our dinner table so I made multiple batches recently and froze in small portions. This pesto will last nicely in the fridge for at least 4-6 days. I also took some out from the freezer last week and it maintained the texture and flavour perfectly once defrosted. A highly stable item! The best part, my frugal self can’t compare the cost per pound with a store-bought option because there aren’t any (that I’ve seen)!
The recipe below makes a small batch. Simply double each ingredient except the oil to make a bigger batch. I started with less than double the oil and then added a few more drops until the ingredients started blending nicely in the food processor.
I use the Breville All-in-One food processor/immersion blender. I’ve been using it for a few years and love how powerful and versatile it is. I use it for making all my dips, blending soups, shredding carrots and so much more.
This pesto is packed with healthy nutrients and goes with so many dishes. Besides cooking with pasta or sautéed greens, you can also use it as a dressing for quinoa and kale salad, pasta salad, kale & sweet potato salad … the options are endless.
Pesto with Quinoa & Kale Salad, topped with
roasted sweet potatoes
Pesto with Quinoa and Grilled Salmon
Ingredients
1 cup chopped parsley
½ cup baby spinach (optional)
¼ cup brazil nuts
3 dates
2 cloves of garlic
¼ cup extra-virgin olive oil
juice of half a lemon
1 tbsp apple cider vinegar
¼ tsp salt
Instructions
Add all the ingredients into a food processor.
Note: roughly break up the brazil nuts using a morter and pestle before blending (your food processor will thank you).Add a few drops of oil if the ingredients aren’t blending easily. Blend until the nuts, garlic and greens are completely chopped up.
Taste the pesto and adjust if needed with a few drops of lemon and/or a pinch of salt.
Store in a glass or plastic container in the fridge for 5-6 days or freeze to use later.
If you give this recipe a try, do let me know how it turns out.
Comment below or share a photo on IG and tag @emmaya.us.
More Recipes
About Me
Hi there! I’m Tahmina - mom of two girls, an engineer, a passionate baker, and a creative event planner.
I’ve always enjoyed baking but became passionate about it after I had my first child. Now I combine my knowledge from working in Che food industry and increased interest in food and nutrition to experiment with various ingredients and recipes.