Description
This creamy and tangy artichoke pesto combines artichokes, basil, garlic, and lemon for a versatile spread perfect for pasta, crostini, or as a vegetarian dish at potlucks.
Ingredients
Units
Scale
- 2 cans artichoke hearts in water, drained and woody outer leaves removed
- 1 1/2 cups basil leaves
- 3 cloves garlic, peeled and chopped roughly
- 1/3 cup pine nuts, toasted
- 1/2 cup olive oil
- 1/4 cup grated Pecorino Romano cheese
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a food processor, combine the drained artichoke hearts, basil leaves, chopped garlic, and toasted pine nuts.
- Pulse the mixture until coarsely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Add the grated Pecorino Romano cheese and lemon juice, and pulse to combine.
- Season with salt and pepper to taste, and blend briefly to incorporate.
- Transfer the pesto to a bowl and serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
Notes
This pesto can be used as a spread on crostini topped with grape tomatoes for a delicious appetizer. It pairs well with gluten-free pasta and makes a great vegetarian dish for potlucks or BBQs. For a family meal, serve it with grilled tofu and a fresh green salad. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0
- Sodium: 150
- Fat: 11
- Carbohydrates: 3
- Fiber: 1
- Protein: 2
- Cholesterol: 5