2 cups Florida parsley leaves
½ cup Florida pecans
½ cup fresh parmesan
½ cup olive oil
6 cloves garlic
1 lemon, juiced
Sea salt and fresh ground pepper, to taste
Dry roast the pecans in a pan with no oil over medium heat for 2 to 3 minutes. Be careful not to burn, or they will turn bitter. In the same pan over medium heat, lightly toast the garlic cloves in 1 teaspoon of olive oil. Place the parsley, pecans, and garlic into a food processor. Process this mixture while drizzling in the olive oil and the lemon juice. When thoroughly combined, remove and stir in the parmesan cheese. Taste and adjust seasoning with sea salt and fresh ground pepper. Store in the refrigerator. Serve over pasta, fish, or vegetables.
Send this recipe to an email address.
Get the monthly Fresh From Florida Club newsletter delivered right to your inbox. Each issue features two seasonal recipes that are simple to prepare and use "Fresh From Florida" ingredients.
See How it works Sign Up
It’s easy to sign up for the Fresh From Florida Club and have your questions answered by our amazing chefs. Plus, you can save online seasonal recipes made with local ingredients and get our monthly newsletter.
Let’s get cooking with fresh, local ingredients.
* For giveaways include address
Our Kitchen Monthly Newsletter
Delivering the flavors of Florida straight to your inbox. Discover what’s in season, new recipes, cooking tips and tricks.
Giveaways
Update your personal information for future giveaways.
