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.
Pre-heat your oven to 350 degrees.
Place a sheet of plastic wrap over the brisket and tenderize it with a mallet. If you do not wish to roll the brisket, you can cut a slit in the middle to create a pocket for the pesto.
Once flattened, sprinkle the brisket with the BBQ Rub, then cover in pesto.
Roll it and hold together with tooth picks or cooking twine.
Roast, covered, at 350 degrees until an internal temperature of 130 degrees is reached for Medium doness.