Red Pepper and Brazil Nut Pesto

Name: Red Pepper and Brazil Nut Pesto (Pesto de Pimentão Vermelho e Castanha-do-Pará)
Yield: Makes 350 ml (12 fl oz)
Cuisine: Brazilian
Ingredients: ⅛ teaspoon ground chipotle chilli (optional); 75 g (2¾ oz) shelled Brazil nuts; ⅛ teaspoon paprika; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 175 ml (6 fl oz) extra virgin olive oil; 1 garlic clove; 1 red bird’s eye chilli (pimenta malagueta), deseeded and cut into chunks (optional); 1 red bird’s eye chilli (pimenta malagueta), deseeded and cut into chunks (optional); 175 g (6 oz) red pepper, peeled, deseeded and cut into chunks

Pesto de Pimentão Vermelho e Castanha-do-Pará

Preparation info

Makes
350 ml

Difficulty
Easy

Appears in

The Brazilian Kitchen

By Leticia Moreinos Schwartz

Published 2012

About

Ingredients

75 g (2¾ oz) shelled Brazil nuts
175 g (6

Americas
Brazil
Sauce
Gluten-free
Vegan

Method

Preheat the oven to 160°C/325°F/Gas Mark 3.
Place the nuts on a baking sheet and roast them until they become fragrant, about 12 minutes