Want to put a chunky twist to pesto? This not only adds a new flavor, but also a great texture to a great sauce that originated from Italy. Try it on pasta, bruschetta, seafood, or even as a condiment! Recipe from this Show: Artichoke Pesto Recipe
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on Tuesday, August 26th, 2008 at 2:51 pm and is filed under cooking.
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I made this earlier and it was scrumptious! I tried it with low-fat pita chips and I had to pull myself away.
I used the jarred artichoke hearts. And the Sprouts store I went to today didn’t have freshly picked basil so I used a high-quality dried version, fresher than most brands, and the basil flavor still popped.
I appreciated tasting all of the ingredients, even though they blended together smoothly. In the future, I will try it over salmon, chicken breast or pasta. Michele’s tip is great as far as adding olive oil to gain the consistency we want depending on our dish. Thank you for sharing!
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August 26th, 2008 at 3:40 pm
That looks incredible! I must make some!
September 2nd, 2008 at 11:16 pm
I made this earlier and it was scrumptious! I tried it with low-fat pita chips and I had to pull myself away.
I used the jarred artichoke hearts. And the Sprouts store I went to today didn’t have freshly picked basil so I used a high-quality dried version, fresher than most brands, and the basil flavor still popped.
I appreciated tasting all of the ingredients, even though they blended together smoothly. In the future, I will try it over salmon, chicken breast or pasta. Michele’s tip is great as far as adding olive oil to gain the consistency we want depending on our dish. Thank you for sharing!