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Artichoke Pesto

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You can find artichoke pesto in jars, but making it is easy and you can adjust all those flavors to your own taste.

Add artichoke hearts to pesto for a different take on the popular dish.

Artichoke Pesto 1 (14-ounce) can petite artichoke hearts (not marinated), drained or 8 ounces fresh, trimmed artichoke hearts 2 medium cloves garlic 2 packed cups fresh basil leaves, plus a couple of leaves for garnish 1/2 cup pine nuts 1/2 cup grated Parmigiano-Reggiano cheese, plus more for tossing into hot pasta 1/2 cup olive oil Sea salt, to taste Ground black or white pepper, optional 1 pound pasta, your choice Put all ingredients except for the olive oil and pasta into a food processor or blender and process to a smooth paste. Then, pour in the olive oil through the opening on top of the appliance and blend.  Scrape pesto into a bowl and season, to taste, with salt and optional pepper. For pasta: Be sure to cook the pasta in lightly salted water with no oil. Drain it well, but reserve a little of the pasta cooking water. Pour pasta into a bowl and add the pesto, tossing lightly until it is combined.  If the mixture seems stiff, pour in some of the pasta cooking water, a little at a time, to loosen it up. Serve right away with more grated cheese. Makes 4-6 servings. From Bonnie Walker Photo by Bonnie Walker
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One Response to “Artichoke Pesto”

  1. duckmole says:

    yum! this sounds incredible.

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