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!
So in the meantime, here’s my parsley pesto — a delicious way to get your greens in the winter.
Just a few lil’ baby red potatoes, some fresh parsley, and a bit of fresh mint combine for a fabulous parsley pesto. I promise. It’s positively fabulous. And the pine nuts, well let’s just say they add a fabulous kick to make this potato salad a real winner. Gluten-free and vegan — what else can you ask for?
Simple, pure, and perfect. Yum.
Click here to see Gluten-Free Recipes That Actually Taste Good.