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.
- 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
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.