Artichoke Hearts N Basil Pesto
From mystic_river1 15 years ago
- - to make
- Serves 4
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
Ingredients
- 1/4 cup extra virgin olive oil shopping list
- 3 cups loose packed fresh or frozen basil leaves shopping list
- 1 cup frozen or bottled (not marinated) artichoke hearts shopping list
- 2 Tablespoons grated Parmesan or romano cheese shopping list
- 2 Tablespoons toasted pine nuts shopping list
- 2-3 garlic cloves, peeled shopping list
- 1/2 teaspoon lemon zest shopping list
- Salt and pepper to taste shopping list
- water or vegetable broth to thin shopping list
How to make it
- 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!
People Who Like This Dish 4
- trigger MA
- elgab89 Toronto, CA
- goblue434 Anniston, AL
- chihuahua Sonoma County, USA
- omaizzy Ottawa, CA
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- lafluers Lincoln, NE
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 12 people-
I love these kinds of dishes. Thank you my friend.
Chichi
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Awsome!
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Delicious
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