MEMBER RECIPE
Parsley Pesto with Sundried Tomatoes Recipe
By elanaspantry
Difficulty: Easy |
Active Time:
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Top your favorite high-protein, gluten-free pasta (I recommend Adrienne’s Papadini Pasta) with this power packed parsley pesto –Yes, parsley is considered a superfood– and so you have a dish that not only tastes good, it’s good for you too! Enjoy.
INGREDIENTS
- 1 cup parsley, chopped
- ½ cup sun dried tomatoes
- ½ cup pine nuts
- 1 clove garlic, chopped
- 1 teaspoon lemon juice
- ¼ teaspoon celtic sea salt
- ¼ cup olive oil
INSTRUCTIONS
- 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
Member recipes are not tested by the CHOW food team.
Use only lemon zest, no juice, and your parsley or basil will not turn grayish from the acid in the juice.
This is our favorite type of pesto. We originally made it with basil, but it can be expensive when you don't have a basil plant and buy from the store. We substitutued parsley on a whim, and have loved it ever since. Didn't know parsley was so good for you. We usually use some walnuts in place of pine nuts.