Parsley Pesto with Sun-Dried Tomatoes

Staff Writer
Parsley Pesto with Sun-Dried Tomatoes
Parsley Pesto with Sun-Dried Tomatoes
Elana Amsterdam

Parsley Pesto with Sun-Dried 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!

So in the meantime, here’s my parsley pesto — a delicious way to get your greens in the winter.

4
Servings
466
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 Ounces gluten-free pasta
  • 1 Cup parsley, chopped
  • 1/2 Cup dry-packed sun-dried tomatoes
  • 1/2 Cup pine nuts
  • 1 clove garlic, chopped
  • 1 Teaspoon lemon juice
  • 1/4 Teaspoon sea salt, preferably Celtic
  • 1/4 Cup olive oil

Directions

Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package directions. Drain.

Place the parsley in the bowl of a food processor and pulse briefly. Add the sun-dried tomatoes, pine nuts, garlic, lemon juice, and salt, then pulse until almost smooth. Drizzle in the olive oil and pulse again briefly to incorporate. Toss with the pasta.

Parsley Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Parsley Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
27g
42%
Sugar
3g
N/A
Saturated Fat
3g
14%
Protein
8g
15%
Carbs
52g
17%
Vitamin A
66µg
7%
Vitamin C
23mg
39%
Vitamin E
4mg
18%
Vitamin K
266µg
100%
Calcium
32mg
3%
Fiber
5g
20%
Folate (food)
33µg
N/A
Folate equivalent (total)
33µg
8%
Iron
3mg
18%
Magnesium
63mg
16%
Monounsaturated
14g
N/A
Niacin (B3)
3mg
16%
Phosphorus
131mg
19%
Polyunsaturated
8g
N/A
Potassium
495mg
14%
Sodium
168mg
7%
Thiamin (B1)
0.3mg
22.6%
Zinc
1mg
9%