Monday, June 13, 2011

artichoke pesto


I love anything that has to do with artichokes.
I grew up eating them whole with butter.
Yum.

But I found this recipe that uses canned artichokes.
Much easier.
And still just as tasty!

I just can't figure out how to include butter in this recipe...

Artichoke Pesto
Serves 7-8.
Adapted from GDL.
1 can of artichokes (or 8 ounces of frozen, thawed artichokes)
1/2 cup walnuts
1 lemon, zested and juiced
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
2/3 cup Parmesan cheese

Drain and rinse your artichokes.  Set aside.


Toast the walnuts over medium-heat until toasty and fragrant.  Set aside to cool.


Throw the artichokes into a food processor.  (Or blender...)


Add cooled walnuts.


Garlic...


Lemon, zest and juice....


Salt and pepper....


Pulse a couple times to chop everything up.


Add the olive oil while the machine is running.


Nice and smooth!


Add Parmesan and spread over toasted baguettes!  Enjoy!


2 comments:

  1. I'd like some of this....

    ReplyDelete
  2. Hmmmm....I'll get right on that :)

    ReplyDelete

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