homemade artichoke pesto
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.
prep time
15 Min
cook time
method
---
yield
Ingredients
- 1 cup marinated artichokes, lightly drained
- 1/4 cup parmesan cheese
- 1/4 cup toasted pine nuts
- 1/4 cup dried chopped onion
- 1-2 teaspoon garlic powder. do not use garlic salt!
- 1-2 tablespoon roasted garlic, optional
- 1 tablespoon fresh lemon juice
How To Make homemade artichoke pesto
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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