Brazil Nut Pesto


1/3 cup chopped raw brazil nuts

1 1/2 cups packed basil leaves

1/2 cup packed flat-leaf parsley leaves

2-3 cloves of garlic, peeled and minced

1 Tbsp freshly squeezed lemon juice

1/2 tsp fine sea salt

1/3 cup extra virgin olive oil

Method: Place all of the ingredients except the olive oil in the bowl of a food processor. Pulse a few times to chop the contents. 

While the processor is running, slowly pour in the olive oil and process until it is a paste.  

Scrape into a glass jar, drizzle extra olive oil over the surface to create an air seal and store in the refrigerator, up to 2 weeks.