Prep 15 mins
Cook 20 mins
Very good pesto. Simple and different. This can also be spread over toasted ciabatta slices.
- 4 cups dry penne pasta, cook to al dente
- 1 (6 ounce) jar artichoke hearts, drained
- 1⁄2 cup fresh parsley leaves, packed down
- 1⁄4 cup chopped toasted walnuts or 1⁄4 cup pine nuts
- 1 lemon, juice and zest of
- 1 garlic clove
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup extra virgin olive oil
- In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil.
- Toss the mix with pasta. Fold in parmesan.
Yes, this is very good pesto! I like the tangy flavor of the artichokes and the prominent lemon flavor of the pesto. I ran short of pine nuts, so I added a few walnuts to make 1/4 cup of nuts total. I made 16oz cooked fettuccine and only needed half of the pesto mixture to nicely coat the noodles. I saved the leftovers in a covered container for later. Olive oil was not noted in ingredients list - I used 1/4 cup and it seemed fine to me, although directions indicated to add 1/2 cup of olive oil. Made for PAC Spring 2008.