Cooking Up A Story

 

Artichoke Pesto

« From the episode: Artichoke Pesto

Ingredients:

  • 8 oz artichoke hearts – fresh or frozen, but not marinated in oil
  • 3-4 cloves fresh garlic, peeled and choppped
  • ½ cup fresh Italian parsley leaves
  • ½ cup fresh basil leaves
  • 2 T. fresh thyme leaves
  • Juice of one lemon, or to taste
  • sea salt
  • freshly ground black pepper
  • ½ cup toasted walnuts
  • ½ cup Parmesan cheese
  • Olive oil – as needed (about ¼ cup)

    • Instructions:

  • In a food processor, chop the artichoke hearts and garlic together using about 6 pulses.
  • Add the fresh herbs, lemon juice, salt, and pepper. Pulse until herbs are chopped and mixed into artichokes.
  • . Add walnuts and Parmesan cheese, and two tablespoons of olive oil and pulse until mixed.
  • Add additional olive oil until desired pesto consistency is reached – more for a sauce consistency, less for a thicker end result.
  • Taste for seasoning.

    • Makes about 2 cups 2-4 people

    Recipe courtesy Michele Knaus, EatLikeAChef. See Michele Make Artichoke Pesto

    Related: Recipes, season 3 |

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    This entry was posted on Tuesday, August 26th, 2008 at 3:17 pm and is filed under Recipes, season 3. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    2 Responses to “Artichoke Pesto”

    1. Artichoke Pesto Says:
      August 26th, 2008 at 3:29 pm

      [...] from Italy. Try it on pasta, bruschetta, seafood, or even as a condiment! Recipe from this episode: Artichoke Pesto Recipe Share Thisdel.icio.usFacebookMa.gnoliaRedditStumbleUpon Subscribe To Us By RSS Subscribe [...]

    2. Jennifer Says:
      January 6th, 2009 at 10:16 am

      I am going to try it with chicken–not sure exactly how yet.

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