Creamy Artichoke Pesto

OK. This is not pesto. Let’s get this straight. Genova would kick me out of the city for calling this pesto. For lack of appropriate vocabulary in the cooking lexicon, I have called it pesto, but it’s not. I just want to clear my name with Italy before it calls me up and reams me out.

What this IS is a raw green sauce based on greens, nuts, cheese, and raw garlic that goes wonderfully with pasta. So, it’s a spinoff. Like Joanie Loves Chachi. It’s pesto with its sassypants on. Also, what it is is delicious.

The secret of this recipe is that I use the oil from the marinated artichokes in place of regular olive oil. So the sauce becomes infused with the fantastic slow-developed flavors of artichokes and herbs.

Creamy Artichoke Pesto
6.5 oz. jar marinated artichoke hearts
1 c. spinach
1/4 c. walnuts
2–3 garlic cloves, peeled
1/2 c. parmesan cheese
2 tbsp. ricotta
1/4 tsp. grated nutmeg
1 lemon, zest and juice
salt and pepper

In the bowl of a food processor, combine the artichokes plus the oil in the jar with all other ingredients. Pulse until creamy and combined thoroughly. Can be served over pasta, pizza, as a veggie dip, etc.


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About Kate Soto

5 responses to “Creamy Artichoke Pesto”

  1. Gail says :

    You may call it whatever, Kate – it looks and sounds way YUUUMMMM! (and I SO wish Jenna could eat garlic…!)

  2. Kate Soto says :

    Jenna can’t eat garlic? That’s a travesty!!! You could easily skip the garlic. There’s enough flavor going on in here without it.

  3. Tes says :

    Wow this pesto is so creamy and fresh. I can’t wait to try it. Thanks for sharing!

  4. pauline says :

    Oh my…I am so trying this out! it sounds so tasty and infused with ‘choki’ goodness. yummilicous!!!

Trackbacks / Pingbacks

  1. Jen’s Artichoke and Spinach Dip « Katie's Kitchen - March 10, 2011

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