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!
½ c. good quality olive oil
Pinch or two of Kosher salt
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.
3. Store in the fridge until ready to use.
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.
