Italian Parsley Pesto

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! 

INGREDIENTS

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

DIRECTIONS

1. Heat pine nuts in a dry pan on medium heat until browned, being careful not to burn. Cool on a plate.
2. Remove parsley leaves from stems
3. Once pine nuts have cooled, combine all ingredients in food processor and process until smooth.
4. Serve! 

Can't get enough pesto? Check out Randall's classic Basil Pesto recipe here!