Lettuce Quarters With Pine Nuts & Lime-Basil Pesto

• 1 head Fresh Iceberg Lettuce
• 1/4 cups Fresh Basil
• 3 Tablespoons Olive Oil
• 1/2 cups Pine Nuts
• 1/2 cups Light Cream
• 2 whole Limes, Zest And Juice

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

ubc, olive oil, nuts, light cream, whole limes

Taken from tastykitchen.com/recipes/salads/lettuce-quarters-with-pine-nuts-lime-basil-pesto/ (may not work)