A Simple Artichoke Pesto For A Variety Of Dishes
It's so rich and substantial, it will definitely inspire your meal creativity!
During the summer months, I make this recipe on repeat because we can use it as a lunchtime dip, pair it with grilled chicken or shrimp, smear it onto toasted bread, add it to pasta… you get the picture.
Our favorite ways to use this Artichoke Pesto: Using it in a shrimp pasta! Talk about fresh and flavorful. I either grill or sauté shrimp, make some gluten-free pasta, and just combine everything in a big bowl, garnish with chopped chives and, of course, MORE fresh basil, then let everyone scoop out their portion. It can be eaten warm or at room temperature, and it absolutely tastes better the next day.
How I used this Artichoke Pesto in this recipe: I grilled chicken breasts, zucchini, and red bell peppers, chopped everything into bite-sized pieces, blended in 1/2 cup of the Artichoke Pesto and served.
Prep Time: 15 minutes
Process Time: 2 minutes
Makes: 4 cups
Ingredients
Two (12oz to 15oz) jars of artichoke hears in water (I use Cara Mia (each jar is 14.75oz) from the Grocery Outlet), drained, rinsed, and drained again
1/2 cup olive oil
1/2 cup of parmesan cheese, grated
1/2 cup-1 cup fresh basil leaves (start with 1/2 cup, add more if desired)
1/3 cup of toasted cashew nuts (or pine nuts, but they are so pricey right now)
fresh juice from 1 medium lemon
3 garlic cloves
1/2 teaspoon sea salt
Instructions
Place everything in a food processor or high speed blender. Pulse for 30 second to get a chunky pesto (as I did in the photo above), or pulse for 60 seconds to get a fine puree type of pesto.
Store any leftovers in a clean jar. The jarred pesto will be good for up to 3 days.