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pesto recipe

Lemon Pepper Parsley Pesto

1 cup walnuts
2 cups fresh parsley, about 1 bunch
1/4 to 1/2 cup pecorino cheese
3 cloves garlic, minced
1/2 tsp sea salt
1/4 cup olive oil
Zest of 1 lemon
Juice of 1 lemon
1 tsp Pinch 'n Rub Lemon Pepper
Always add a pinch of LOVE!

Put walnuts, parsley, cheese, lemon zest & juice, garlic, salt and Pinch ’n Rub Lemon Pepper in a food processor and pulse for a few seconds to combine, or chop finely with a knife (my favorite way - I find chopping satisfying and therapeutic!)

Drizzle in the olive oil while machine is running, about 20 seconds (or stir in by hand)

Toss into your favorite cooked and cooled pasta (I used an Organic brown rice quinoa  spaghetti pasta)

Top with whatever protein or veggies you like!  We made some gorgeous sea scallops seared in bacon renderings with sea salt, fresh ground black pepper and a pinch of cayenne pepper. Soooooo delicious!

Serve with a smile and an extra grind or two of fresh black pepper!
NOTE: We always use Organic produce when available

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