Recipe
Artichoke Hearts N Basil Pesto Recipe
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Mystic_river1 / All my dishes 1 year, 2 months ago
You may think this is an usual combination and you would be right!
You have to make and taste this for a wonderful surprise taste. This recipe is adapted from: The American Institute for Cancer Research Winter Newsletter
Prep:10m Servings:4
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 Mystic_rive |
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Fans
Ingredients
- 1/4 cup extra virgin olive oil
- 3 cups loose packed fresh or frozen basil leaves
- 1 cup frozen or bottled (not marinated) artichoke hearts
- 2 Tablespoons grated Parmesan or Romano cheese
- 2 Tablespoons toasted pine nuts
- 2-3 garlic cloves, peeled
- 1/2 teaspoon lemon zest
- Salt and Pepper to taste
- Water or vegetable broth to thin
Directions
- Add all ingredients except broth into a blender or food processor and process until smooth.
- If the paste is too thick, thin with a little broth.
- Taste and adjust seasoning.
- Serve over just cooked HOT pasta, chicken, shrimp, or vegetables. DO NOT cook.
- Store leftovers in refrigerator.
- That's it!
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Average score: 3.3 / 5
No. of ratings: 12
No. of ratings: 12
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chihuahua 1 year, 2 months ago said:
I love these kinds of dishes. Thank you my friend.
Chichi
goblue434 1 year, 2 months ago said:
Awsome!
elgab89 1 year, 2 months ago said:
Delicious
lafluers 1 year, 2 months ago said:
My daughter makes this recipe minus the artichokes, but I like artichokes, so I'll have to try this. Thanks!
fizzle3nat 1 year, 2 months ago said:
I love artichokes and I love pesto, so how could I go wrong with this? Thanks for sharing. - Natalie
trigger 1 year, 2 months ago said:
I love fresh artichokes and could see why this would be a success with me anyway.
I would be boiling the pasta while preparing this wonderful pesto.
High Five
Michael