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Ingredients
8 shelled Brazil nuts
¼ cup grated Parmesan cheese, or ¼ cup small chunks of Parmesan or Asiago
1 clove garlic, crushed
¾ cup olive oil
1 ½ to 2 cups fresh parsley, stems included
1 ½ to 2 cups fresh basil leaves, stems included
Salt as desired
1 or 2 tablespoons boiling water
Nutritional analysis per serving (4 servings)
4 grams carbs; 6 milligrams cholesterol; 473 calories; 33 grams monosaturated fat; 7 grams polyunsaturated fat; 9 grams saturated fat; 50 grams fat; 2 grams fiber; 239 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put nuts, cheese and garlic in blender, cover and start blender. Add oil in a thin stream and blend until mixture is smooth. Add parsley and basil, a few sprigs at a time, carefully pushing them down into the cutting blades (an old wooden spoon or stirrer is best for this). Season with salt to taste.
- Step 2
With blender running, add 1 or 2 tablespoons boiling water to bring the mixture to a smooth, mayonnaiselike consistency. The mixture should not be too runny, but it should flow down into the blades without being pushed.
Private Notes
Comments
Rich, smooth, delicious. Used about 10 Brazil nuts, parmesan, and 2 c ea parsley and basil. Tried one batch with all basil, but the parsley tempers basil, sweetening the mixture and enhancing the color. The thickness was perfect without additional water, but the basil had been sitting in water when I started.
Brilliant recipe and technique. I used cashews instead of Brazil nuts. I did not need to add any water. They consistency was perfect.
Rich, smooth, delicious. Used about 10 Brazil nuts, parmesan, and 2 c ea parsley and basil. Tried one batch with all basil, but the parsley tempers basil, sweetening the mixture and enhancing the color. The thickness was perfect without additional water, but the basil had been sitting in water when I started.