Thursday, July 30, 2009

Artichoke pesto

I love this with a good hearty pasta like penne! We had it the other night on crackers, along with a piece of salmon…just perfect! It also makes a wonderful vegetarian entree if you serve it with some crusty rolls and sliced tomatoes instead. And either way, it’ll be done in less than thirty minutes. Start the water boiling and the fish sizzling as you prepare the pesto :-)

Artichoke Pesto

1/2 c walnuts
Clove of garlic
2 14 oz cans of artichoke hearts
1 c cilantro leaves
Salt and pepper

1/2 - 3/4 c olive oil

3/4 c freshly grated parmesan cheese

Using a food processor, chop the walnuts and garlic clove fine. Add the artichoke and cilantro and process, scraping the sides occasionally, until chopped fine. Grate the peel of the lemon into the mix and squeeze in the juice (try to avoid the seeds!). Add salt and pepper to taste. With the processor running, pour in the olive oil slowly. The mixture will become soft and creamy. Scrape the pesto out into a large bowl, stir in the grated parmesan cheese, and add the hot pasta when it’s ready.

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