Artichoke Pesto

Submitted by Magic Marker

"Very good pesto. Simple and different. This can also be spread over toasted ciabatta slices."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 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

1. 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.
2. Toss the mix with pasta. Fold in parmesan.

Reviews

[Brooke the Cook in]

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.