Lettuce Quarters With Pine Nuts & Lime-Basil Pesto

1. 1

   Cut lettuce head in quarters, rinse the quarters in a colander and place on paper towels to dry. Then place them in a gallon zip-lock bag and put them into the refrigerator to chill.

2. 2

   In a food processor or blender, add fresh basil, olive oil, pine nuts and cream. Pulse to combine then blend on low for several minutes to incorporate ingredients.

3. 3

   Zest the two limes and set the zest aside. Then cut the limes into halves and squeeze juice into the mixture. Blend together again. Place zest in a zip-lock bag and refrigerate for garnish.

4. 4

   Place pesto dressing in a bowl, cover and refrigerate one hour before serving over the lettuce wedges. Very refreshing! Enjoy.

* Per serving · 4 servings · Values may vary.

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