Pesto For All Seasons

The other week I was at home while my daughter was napping and in the mood for something bright and lemony. Since I can’t very well leave the house while she naps, I decided to paw through my pantry to see if inspiration would strike. Luckily it did, and quite quickly. I located a can of artichoke hearts and decided to try my hand at artichoke-lemon pesto. I’ve seen many overpriced versions of this in grocery stores, but I had an inkling I could make it at home for a fraction of the cost. —

Luckily, I was right. A few ingredients and pulses in the food processor later, voila, pesto! I decided to toss it with capellini that night for dinner, but it would have been great as a dip or spread. In fact, I think I might try it on crostini with a drizzle of olive oil tomorrow night at a party I am throwing. I’ll be they’ll never know I whipped it up during naptime!

Artichoke-Lemon Pesto

1 14oz can artichoke hearts, drained.

½ c. freshly grated Parmesan cheese

½ c. pine nuts

Zest of 1 medium lemon

Juice of 1 medium lemon

2 cloves garlic, peeled

½ c. good quality olive oil

Pinch or two of Kosher salt

1. Add
the artichoke hearts, pine nuts, lemon juice, zest, garlic and salt to
a food processor fitted with a blade. Pulse about 10-12 times until the
ingredients come together, but are not completely smooth.

2. Pour the olive oil into the paste in a steady stream while pulsing until it comes together into a thick paste.

3. Store in the fridge until ready to use.

Naptime Notes:

Naptime Serving Ideas:
This pesto could be used several ways. In addition to tossing it with
hot pasta, it would be wonderful spread on crostini and served as an
appetizer, or used as a dip for vegetables.

Naptime Stopwatch: Making this takes 5 minutes. At the most.

Naptime Reviews: My daughter loved her pasta with the “yummy sauce” and we all devoured it. Next on my list is spreading it on crostini.

Kelsey, The Naptime Chef

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