Friday, March 2, 2012

Artichoke Pesto

Why not "shake it up" a bit.  Pesto doesn't have to be so traditional, especially when you don't have the right ingredients.  I adapted this pesto recipe from Giada's  book, "Everyday Pasta".   I switched out the frozen artichokes for well drained canned variety and used pecans instead of walnuts...why not?

Pesto goes a long way. Not only does it make a quick meal mixed in pasta, but you can use it to garnish chicken, steak or prawns, or use as a spread on a sandwich or pannini.   It freezes very well for future use.  So, give it a try...


1 can of artichoke hearts, with or without leaves, drain and rinse well

1 cup Italian parsley

1/2 cup pecans or walnuts, toasted or not

zest and juice of one lemon

1 garlic clove

1/4 tsp salt

1/4 tsp pepper

3/4 cup extra-virgin olive oil

2/3 cup Parmesan cheese

In a food processor combine all the ingredients except the oil and cheese.  Pulse to mix, scraping the sides a few times.  Drizzle in the olive oil while mixing.  Mix the cheese in and serve over warm pasta or store in small portion size freezer containers.  If freezing, you may need to add a drizzle of olive oil after thawing.  Enjoy!

NOTE:  I used less salt and pepper than the recipe called for.  You can always add more to taste.

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