Little Lion Parsley Pesto with Crudités

This pesto recipe was developed by Anne Marie Coulon of Little Lion Cafe and Garden. It goes great with vegetables, meat, or pasta.
By / Photography By Chris Rov Costa | January 23, 2018

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.

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
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