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Artichoke Pesto
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| Source: Adrienne Meier, Ocean Mist Farms |
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Ingredients
3 Ocean Mist Artichoke Hearts and bottoms (See "How to Prepare & Cook").
1/2 cup pine nuts, toasted (2.25 ounces)
3 garlic cloves, peeled
finely grated rind of 1 lemon
1 handful of fresh basil leaves (3 ounces)
1/4 cup olive oil
1/4 cup of vegetable broth
sea salt to taste
1/2 cup grated parmigiano-reggiano cheese
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Directions
In food processor, finely chop pine nuts and garlic. Add lemon rind, basil, Artichokes and olive oil, and process until desired texture is achieved. Gradually add vegetable broth, parmigiano cheese and salt to taste.
Store pesto in airtight container and keep refrigerated until ready to use on pasta, vegetables, pizza and Artichoke leaves. |
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