Recipe

Artichoke Pesto Recipe

Add Step-by-Step Photos	Ununique / All my dishes 1 year, 6 months ago Quick and easy. The rosemary makes a huge impact in a subtle way(is that even possible?). Great for spring/summer time. Try this pesto cold over warm tortellini. Brush it over a slices of a baguette and bake, spread it on a crustinni along with s... More Prep:5m Cook:5m Servings:6	Ununique
	italian raw vegitarian

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Ingredients

Artichoke Hearts – 1 Can (save the liquid)

Preserved Liquid - ¼ Cup

Garlic – 5 cloves

Fresh Parsley – 1 Tbs

Lemon Juice – Half a lemon

Rosemary infused Olive Oil – ½ Cup

Parmesan Cheese - ½ Cup

Pine Nuts - ½ Cup

Directions

Place artichokes, liquid, garlic, lemon juice, parsley, half the cheese and pine nuts the blender, pulse for a few seconds.

The mixture should be pretty thick, so we need to thin it out using the oil, pour slowly while the processor is going, until a decent consistency is achieved.

Now season to your taste using the remainder of the cheese and some salt and pepper.

After adding more cheese you're probably going to need to add a little more oil. If the rosemary is too much, switch to a good tasting olive oil.

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Comments

ckaufman 1 year, 6 months ago said:
Artichoke Pesto- I've died and gone to heaven.
Will definetly be making this very,very soon!
Thanks for accepting my invite to be a cooking buddy. Ciao- Carla

sas 1 year, 2 months ago said:
SOOOOOOOOO much better than pesto with basil. I used regular evoo. This is great. Thanks-Sas

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