The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

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

No basil? No problem. <br>A Basil-Free Winter Pesto
A winter pesto from Chef Dave Berry of Bellina Alimentari in Atlanta, Georgia

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

Mentioned in this post: