Parsley Pesto with Sundried Tomatoes

This recipe is from Elana's Pantry. The addition of sundried tomatoes is a nice twist; however it does darken the overall pesto. You may freeze the remaining pesto successfully.
Growing up we had a salad at every dinner and it was one of my jobs to mince the parsley for the salad. Guess that explains my love for the herb! Parsley is an excellent source of Vitamins C, A, and K, folate and iron.
I have been know to spread pesto on rice cakes topped off with goat cheese for breakfast. Yummy!

Ingredients:

• 2 cloves garlic, peeled
• 1 small bunch flat leaf parsley with stems removed
• 1/2 cup sun-dried tomatoes packed in oil (pat excess oil with paper towel), coarsely chopped
• 1 teaspoon lemon juice
• 1/4 teaspoon sea salt
• 1/2 cup pine nuts ( toasted)
• 1/4 cup olive oil

Directions:

Add all the ingredients to a food processor except the olive oil. Process until forms a smooth paste, scrapping the sides once or twice.

While processor is running add the olive oil and process until smooth.

Recipe Suggestion: serves 2

1/2 package Jovial egg rice noodles cooked according to package directions. Drain, reserving 1/2 cup of the pasta water.

1/4 cup Parsley Pesto with Sundried Tomatoes

1/4 cup soft goat cheese

1 cup leftover, cooked chicken breast

Add the pesto, goat cheese, reserved pasta water and chicken to the drained noodles. Stir over low heat and once heated through, dish up...

Comfort food for a winter night.