By Bonnie Walker
Posted on26 June 2010.
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.
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