Recipe by Magic Marker
Very good pesto. Simple and different. This can also be spread over toasted ciabatta slices.
Top Review by Brooke the Cook in WI
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.
- 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
Directions See How It's Made
- 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.