⅓ cup freshly grated Parmesan cheese
¼ cup roasted pecans, chopped
2 tbsp freshly squeezed lemon juice
½ tsp freshly ground black pepper
1½ tsp salt
2 to 3 tbsp olive oil
5 garlic cloves, peeled and thinly sliced
2 big heads of broccoli or 3 smaller ones
Jo Cooks
I’m a writer, a photographer, a cookbook author (August 2016) and most importantly I’m the cook that prepares all these scrumptious recipes that you can find here.
http://www.jocooks.com/
Easy Chicken Enchiladas
Margherita Pizza
Congo Bars
Not Yo’ Mama’s Banana Pudding