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


Save 72% off of newsstand price now!

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

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

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: