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No basil? No problem.
A Basil-Free Winter Pesto

Pesto is a flavor-packed summer staple that is extremely versatile and simple to prepare. But what are pesto lovers to do during the winter months when fresh basil is but a distant memory? Chef David Berry at Bellina Alimentari in Ponce City Market in Atlanta, Georgia, a connoisseur of all things Italian, has the perfect solution. At Bellina, Chef Berry offers in-house dining, sells prepared foods to-go as well as the finest imported Italian culinary staples, and even teaches Italian cooking classes, so who better to give advice on a winter pesto preparation? His winter pesto uses kale, arugula, parsley and sage and chili flakes — and it packs as much flavor as traditional pesto, with an added healthy punch of kale. Chef Berry tosses his Kale Pesto with a pound of pasta, Italian imported of course, but try it as a pizza topping, added to a salad dressing or with a bit of burrata. Buon apettito!

Winter Kale Pesto
From Chef David Berry of Bellina Alimentari in Atlanta, Georgia

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