"When I say brisket, you’re either thinking BBQ or Bubby. This is not going to be a pit-master’s go to recipe, and this certainly isn’t your bubby’s brisket. My latest KOL Foods creation is tender and aromatic. There’s no tomato sauce, onion or slow cooking here, just three ingredients, and now that I have served pesto brisket at my table, I’m thinking it’s time to put it on the menu more often." - Praise from This American Bite on behalf of KOL foods

Ingredients:

• 3 lb. grass-fed 1st Cut Brisket
• 1 cup pesto
• 1 teaspoon BBQ rub

Pesto (makes 4 cups):

• 1/4 cup walnuts
• 1/4 cup pine nuts
• 9 cloves garlic, chopped
• 5 cups fresh basil leaves, tighly packed
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 1/2 cups good olive oil

Place the walnuts, pine nuts, and garlic in a food processor for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl and process until the pesto is thoroughly pureed. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Note: Air will ruin your pesto so when freezing, put in resealable plastic bags, squeezing out as much air as possible.

BBQ Rub (makes 9 tablespoons):

• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 2 tablespoons kosher salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon white pepper

Mix all ingredients in a bowl. Can be stored in the refrigerator for six months.