This is a delicious recipe representing the Carolina Coast. If you haven't heard of the sea bean, it's locally grown here in Charleston, SC. We paired this pesto with squid ink farfalle, shiitake mushrooms, and pistachio crumbles. This recipe comes from chef Bryan Pierce Bowers who also went to culinary school in Charleston and now works in Columbia at a in Columbia called De Vino Rosso. —Kaitlin Gooding
lemon (zest & juice)
extra virgin olive oil
In This Recipe
Combine all ingredients into a food processor and blend until smooth. Use the pesto on pasta of choice and enjoy or keep in an air tight container in the refrigerator up to one week.