Local to me, Grimo Nut Nursery is home to the heartnut, a member of the walnut family fashioned in a heart shape. Heartnuts have a smooth, creamy texture with a flavor similar to a cross between walnuts and cashews, and an impressive nutritional profile, too. They have twice the fibre of walnuts, are rich in omega 3 and 6 fatty acids, and are recognized for their role in heart health.
Here, smooth, silky pesto is laced with basil, a touch of garlic, and the unique flavor of toasted heart nuts. Serve as desired, such as with your favourite whole grain pasta, in lieu of pizza sauce, or stirred into mashed potatoes.
Heartnut Basil Pesto
2 1/2 cups loosely packed basil leaves
1/2 cup shelled heart nuts, toasted
1/4 cup water
1 large clove garlic
Pinch sea salt
2 tablespoons extra-virgin olive oil
Put the basil leaves, heart nuts, water, lemon juice, garlic, and salt in a food processor. Process until smooth, turning off and scraping down the sides as necessary with a rubber spatula. With the food processor running, slowly stream in the olive oil, continuing to process until completely smooth. Adjust salt to taste.