• Jessica Brown

ARTICHOKE PESTO


I know from the grocery store shelves that y'all have a lot of boxed pasta and I figured you might be tired of tomato sauce by now so here you go! A lighter pesto then basil, this is good with walnuts sprinkled on top or as an ingredient in a dish that needs a subtle touch.


Ingredients are listed in the order they appear in the recipe and anything that requires prep is in bold. Ingredients are bolded in the directions when you first encounter them as well as when they are reintroduced after being set aside. All ingredients are Capitalized.

Source recipe: Simply Whisked

INGREDIENTS:


1 - 2 Lemons, zested and juiced

1 15-ounce can quartered Artichoke Hearts, drained

¼ cup Walnuts

½ cup fresh Parsley

½ cup fresh Oregano

1 tablespoon Capers

1 Garlic clove, peeled

½ teaspoon coarse Salt

½ cup Extra Virgin Olive Oil

SPECIAL TOOLS:


Food Processor

DIRECTIONS:


Zest and juice 1 - 2 Lemons until you have 1 tsp zest and 2 tbs of juice.


Put all the ingredients into a food processor.


Puree until smooth. Top with any remaining Walnuts.



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