This pesto recipe was developed by Anne Marie Coulon of Little Lion Cafe and Garden. It goes great with vegetables, meat, or pasta.
Ingredients
- 1 cup basil leaves
- 4 cups parsley leaves
- 4 garlic cloves (medium)
- 1 shallot
- 1/4 cup parmesan
- 1 lemon, zest and juice
- 1 roasted bell pepper (any color)
- 1 cup olive oil
- to taste salt and pepper
- for serving sliced raw seasonal vegetables
Instructions
Blend all ingredients in food processor or blender until smooth.
Serve alongside sliced carrots, fresh green beans, endives, or any other seasonal vegetable.
