2 cups Florida parsley leaves
1/2 cup Florida pecans
1/2 cup fresh parmesan
1/2 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.
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