ARTICHOKE PESTO

•Just one word for this……DIVINE!  I pulled some chicken breasts out of the freezer this morning and wanted to stuff them with something different and creative.  So I ransacked my overstuffed little freezer for inspiration.  I found frozen spinach, walnuts and some shrimp, that I had forgotten about, score for another recipe.  Seeing the spinach, I knew I had a can of artichokes in the cupboard and immediately thought of spinach and artichoke stuffed mushrooms.  These were so yummy, but I wanted to go in a different direction for the filling.  I started only focusing on the artichokes, and then it hit me…. using my food possessor, I tossed in all of the components to make a traditional pesto, but swapped the canned artichokes for the basil and walnuts for the pine nuts.  Oh baby, I just might like this better!  It’s more substantial than basil pesto, and can be used as a spread on toasted bread or crackers, stirred in hot pasta, mixed in with scrambled eggs, used in place of marinara on a pizza, or use as I did-mix it with a little defrosted frozen spinach and spoon onto pounded out chicken breasts, roll up and secure with toothpick and bake.  Make some hollandaise sauce to drizzle over, and you’re set!  This will last in the fridge for a week, so be creative.

Artichoke Pesto SmittenFoodie.com
 
Artichoke Pesto SmittenFoodie.com
 
1 can quartered artichoke hearts (non marinated)-drained
1 tbls lemon zest
1/8 cup freshly squeezed lemon juice
2 cloves garlic-chopped up a bit
1/4 cup flat leaf parsley
1/4 cup parmesan cheese
1/8 cup chopped walnuts
1/4 cup extra virgin olive oil
pinch of kosher salt and freshly ground pepper
pinch of red pepper flakes (optional)
 
makes about 2 cups
prep time-20 min
special equipment-food processor or chopper

 

In a food processor fitted with the blade attachment pour in the drained artichoke hearts

Artichoke Pesto SmittenFoodie.com

the lemon zest

Artichoke Pesto SmittenFoodie.com

the fresh lemon juice

Artichoke Pesto SmittenFoodie.com

give the garlic a quick chop and add to the party

Artichoke Pesto SmittenFoodie.com

grab the parsley and toss in

Artichoke Pesto SmittenFoodie.com

add a pinch of salt, pepper and red pepper flakes

Artichoke Pesto SmittenFoodie.com

sprinkle in the parmesan cheese

Artichoke Pesto SmittenFoodie.com

and the chopped walnuts.

Artichoke Pesto SmittenFoodie.com

Give it all a whirl on pulse just a couple of times.  Scrape down the sides with a spatula.

Artichoke Pesto SmittenFoodie.com

Put the lid back on pour in the olive oil.  Do not over mix, you want this pesto to be a little chunky.

Artichoke Pesto SmittenFoodie.com  

Store in a container in the fridge for up to a week.  Grill up some bread and serve with a nice white wine♥Enjoy

Artichoke Pesto SmittenFoodie.com

Artichoke Pesto SmittenFoodie.com

 

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