Renowned cookbook author Susan Herrmann Loomis has traveled extensively to collect recipes that incorporate every kind of nut—from almonds to Brazil nuts, and everything in between.

Here, she relies on the crisp crunch of Brazil nuts to create an unexpected pesto. A delicate anise flavor from the basil makes it familiar, yet the herbal zest of flat-leaf parsley adds a new dimension. This pesto can be used like any other - on pasta, under the skin of chicken destined for roasting, as a dip for raw veggies, or slathered on pizza hot from the oven. Click here to get started. Recipe courtesy of Susan Herrmann Loomis, Nuts in the Kitchen.