homemade artichoke pesto
(1 rating)
I was shopping at Costo where they were offering tastings of jars of artichoke pesto served as a spread over Mahi Mahi. I'm not into buying jars of processed food...but this was sooo delicious. A jar was almost $9. So I came home and made my own. This condiment will be living in my fridge from now...or freeze in ice cube trays to use when needed. I usually freeze my homemade Pesto's...love the fresh taste and they freeze well. This pesto would also go well either as a stuffing or spread on chicken, pork, fish, and spread on toasted crostini.
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(1 rating)
prep time
15 Min
Ingredients For homemade artichoke pesto
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1 cmarinated artichokes, lightly drained
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1/4 cparmesan cheese
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1/4 ctoasted pine nuts
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1/4 cdried chopped onion
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1-2 tspgarlic powder. do not use garlic salt!
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1-2 Tbsproasted garlic, optional
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1 Tbspfresh lemon juice
How To Make homemade artichoke pesto
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1In a small non stick pan, toast pine nuts on medium heat. Shake the pan a few times until they are lightly browned. Watch them...they can turn bitter If you walk away and burn them. Only takes a few minutes to toast them.
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2Using a food processor, add all of the ingredients. Pulse until well blended. TASTE! Start with the smallest amount, 1 tsp POWDERED garlic powder, and maybe 1 tbsp ROASTED garlic. You can always add more! I like a lot of garlic. Other people not so much.
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3Be mindful and cautious if adding salt and pepper.....especially if you are adding this to other foods that may already have salt and pepper added! I didn't add any salt or pepper to this pesto.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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