Brazil-Nut Pesto

Brazil nuts contain the richest source of natural selenium. They also make a great pesto. 

Add a dollop to some roasted broccoli, or wilde salmon and voila! You now have a delicious, nutritious, cancer-fighting meal for dinner tonight.

Try it. And let us know what you think. 

Ingredients:

1/2 cup coarsely chopped flat-leaf parsley

1/4 cup Brazil nuts, coarsely chopped

2 Tbsp water

1 Tbsp chopped tarragon

1 large garlic clove, chopped

1/2 tsp finely grated lemon zest

5 Tbsp extra-virgin olive oil

3 Tbsp freshly grated Parmesan cheese

Salt and freshly ground pepper

HOW TO MAKE THIS RECIPE:

In a mini food processor, combine the parsley with the Brazil nuts, water, tarragon, garlic and lemon zest and pulse to a coarse paste.

Add 3 tablespoons of the olive oil and the Parmesan and process to a slightly smooth paste. 

Season with salt and pepper.

MAKE AHEAD OF TIME:

This pesto can be refrigerated overnight. Bring to room temperature before using.