Vegan Brazil Nut Pesto
on Nov 14, 2021, Updated Jan 27, 2022
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You may have heard that Brazil nuts are an excellent source of selenium, and although one of my favorite ways to enjoy them is simply tucked inside of a caramely Medjool date, this easy Brazil Nut Pesto is also very high on my list and it’s a great way to incorporate more of these nutrient dense nuts into your diet!
I call this pesto a “blender sauce” because everything just gets added to the blender so it really couldn’t be easier. I mix together all of the usual suspects like fresh basil, lemon, garlic, and then comes the Brazil nuts which work really well in this vegan presto recipe!
The result is a fresh, flavorful, zingy vegan pesto that is as nutrient dense and it is delicious.
I serve this it as a dip, I’ll dollop it onto pizza, toss it with pasta or another favorite: drizzled over warm roasted potatoes with sun-dried tomatoes and vegan parmesan. So delicious, and as you can imagine, incredibly versatile.
I hope you enjoy this easy “blender sauce” recipe!
Vegan Brazil Nut Pesto
Ingredients
- 1/2 cup raw Brazil nuts, soaked, see notes below if you're short on time
- 3 packed cups fresh basil
- 1/3 packed cup parsley
- 2 big garlic cloves
- 2 tbsp nutritional yeast
- 1.25 tsp kosher salt, I use Morton's
- 1/4 tsp black pepper
- 2 tbsp olive oil
- the juice of half of a large lemon
- 4 tbsp water
Instructions
- Drain the Brazil nuts from the soaking water and place in a blender with the remaining ingredients. Blend until nearly but not entirely smooth and add additional lemon and salt as desired. Enjoy!
