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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
Serves: 4
  • 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
  1. In a food processor, place parsley and pulse briefly
  2. Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth
  3. Drizzle in olive oil and pulse again briefly to incorporate
  4. Serve with gluten-free 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.