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 (dry packed)
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
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.
You might also enjoy:
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 goodness 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 Elana…I love your site.
Cheers!
Shari
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
Hi again,
Any recipes that use spaghetti squash now that Papadini rotini no longer exists?
Thanks!
~M
Hi ~M,
I don’t have any spaghetti squash recipes at the ready. You could try making the stuffed mushrooms with this pesto, or just toss it over spaghetti squash, that would be delicious!
Elana
I love your website. Thank you so much!
Did you use sun dried tomato packed in oil or
just dried ones.
Thanks
Szuchi -Great question, I have modified the post to clarify.
How do you get parsley in winter? I’d love to have it all year!
Can this be frozen?