This quick and easy garden-to-table recipe from Randall, our Bedding Manager, will complement any plating and not to mention - a great way to use your fresh herbs!
1 cup de-stemmed Italian Parsley
2 tbsp. Lemon juice
1/4 cup pine nuts, toasted
1 garlic clove, minced
1 tsp. olive oil
1/4 tsp. sea salt
- Heat pine nuts in a dry pan on medium heat until browned, being careful not to burn. Cool on a plate.
- Remove parsley leaves from stems
- Once pine nuts have cooled, combine all ingredients in food processor and process until smooth.
Can't get enough pesto? Check out Randall's classic Basil Pesto recipe here!