Parsley Pesto with Sundried Tomatoes
Traditionally, pesto is made with basil. This time of year, it’s not so easy to find organic basil at a reasonable price. Really, the time for basil is summer. And we’re definitely not there yet. Not even close, out here in Colorado.
And yet, I love pesto. All those good greens ground up into delightful, fresh flavors.
Last night, in the mood for something delicious and healthy (in that order), I made pesto using parsley. I always keep parsley in the fridge –it’s a staple for me, as are lemons and garlic. I consider these types of ingredients the building blocks of good food; hence, keeping these items in my kitchen is a must!
Further spurring me in the parsley direction? I ate at the Kitchen recently and this fabulous restaurant has been using copious portions of this herb in several of their salads and main dishes. They recently rolled out a new menu which is completely inspired. If you’re ever in Boulder, I highly recommend this restaurant!
In the meantime, here’s my parsley pesto –a delicious way to get your greens in the winter.
Parsley Pesto with Sundried Tomatoes
Ingredients
- 1 cup parsley, chopped
- ½ cup sun dried tomatoes (dry packed)
- ½ cup pine nuts
- 1 clove garlic, chopped
- 1 teaspoon lemon juice
- ¼ teaspoon celtic sea salt
- ¼ cup olive oil
Instructions
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In a food processor, place parsley and pulse briefly
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Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth
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Drizzle in olive oil and pulse again briefly to incorporate
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Serve with gluten-free pasta, sesame crackers or walnut crackers
Equipment
Top your high-protein, gluten-free pasta with this power packed parsley pesto –parsley is considered a superfood– and you have a dish that not only tastes good, it’s good for you too! Enjoy.
