Monday, June 20, 2011

Basil Artichoke Pesto



My mama is in town with me and we were making basil pesto for dinner.  Only, sad story, when we went to Costco to buy the necessary goods, they didn't have any basil.  So, we just went home and pulled some off my little basil plant which, let's be honest, has never been anywhere close to thriving.  It falls on the side of pathetic.  Oh well, we ignored it's patheticness and chopped off what we could but it just didn't amount to enough.

So, stroke of genius that is my mother, she suggested that we add some artichoke hearts to supplement the lack of basil.

Delicious. So delicious.

Try it and enjoy!


Basil Artichoke Pesto
  • 1/4 cups fresh basil leaves
  • 1/8 cup freshly grated Parmesan cheese
  • 1/8 cup extra virgin olive oil
  • Scant 1/8 cup pine nuts or walnuts
  • 1 medium sized garlic clove, minced
  • Salt and freshly ground black pepper to taste
  • 2-3 artichoke hearts from a jar
Pour all ingredients in a food processor and blend until desired consistency.  Serve over pasta, top with Parmesan cheese and pine nuts. Easy as that.

3 comments:

  1. you're back! we will take good care of you! i hope you get to see your hubby on some weekends though!

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  2. Looks good. You should try peas in your pesto some time. I just buy a bag of frozen peas and thaw them out before throwing them into my food processor with all the other pesto stuff (I've also found that cashews work just fine in a pesto and are a little cheaper, esp. if you buy the big container from Costco). The peas add a lot of bulk to the pesto but is mild in flavor so that the basil can really steal the show. Honestly, I think I might prefer the pea variety over traditional. Glad you're back.

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  3. That looks absolutely delicious, definitely going on the menu for next week! :)

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