ARTICHOKE PESTO

Jan 3, 2013

smitten ⋅ fruits and veggies, gluten free, munchies, quick and easy ⋅ appetizer, artichokes, lemon, pesto ⋅ 2 comments

•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.

 

 

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

the lemon zest

the fresh lemon juice

give the garlic a quick chop and add to the party

grab the parsley and toss in

add a pinch of salt, pepper and red pepper flakes

sprinkle in the parmesan cheese

and the chopped walnuts.

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

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

  

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

 

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