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.
1 cup parsley, chopped
½ cup sun dried tomatoes
½ cup pine nuts
1 clove garlic, chopped
1 teaspoon lemon juice
¼ teaspoon celtic sea salt
¼ cup olive oil
- In a food processor, place parsley and pulse briefly
- Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth
- Drizzle in olive oil and pulse again briefly to incorporate
- Serve with pasta, sesame crackers or walnut crackers
Serves 4
If you want to use the spaghetti that is shown in the photo above, you can order it directly from Papadini over the phone –they do not have online capability as of yet. I am a big fan of their high protein pasta from lentil beans. Such a good thing, to eat pasta sans the high-carb hangover afterward!
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.
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Subscribe by Email to elanaspantry.com:Posted on March 3, 2008 in condiments and entrees by Elana
you might also like: Pasta with Broccoli
or Curried Shrimp
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Elana,
Inspired indeed!! I love seeing your parsley recipe this morning..parsley is a nutritional star, one that we can grow at home.
I’ve been keeping a lot of parsley on hand..adding it’s green goodnes to chunks of crunchy apples and water for a delicious blender drink. Refreshing for me…and could be fun “bug juice” for children…
I agree on the Kitchen restaurant..yes..!
Thanks Elena…I love your site.
Cheers!
Shari
March 5th, 2008 10:32 am
Shari-Parsley is one of my favorite ingredients, I use it for so many things. I especially like to juice it with celery and a touch of ginger to make a super healthy green drink. Glad you are enjoying the site.
Elana
March 6th, 2008 12:32 pm