Artichoke Pesto

[Guest guest]

Artichoke Pesto

Source: The Gate Vegetarian Cookbook

 

 

More than just a sauce or dressing, this pesto is substantial enough

to make a side dish in its own right.

 

 

100 g (3 1/2 oz) shelled hazelnuts

15 0ml (5 fl oz) extra virgin olive oil

2 banana shallot*, -OR- 5 to 6 ordinary shallots, chopped

1 garlic clove, finely chopped

pinch of rosemary leaves

2 artichokes, prepared and cooked, then pared down to the heart & diced

small handful of parsley

few drops of lemon juice

 

 

1. Preheat the oven to 190 C/375 F/gas mark 5 and roast the hazelnuts

on a baking tray for about 20 minutes, until nicely browned. Tip on to

a damp tea-towel and rub in the towel to remove thoir skins Crush

coarsely.

 

2. Heat a little of the oil in a frying pan and gently sweat the

shallots with the garlic and rosemary until the shallots are softened.

Add the diced artichoke and cook for 5 to 6 minutes on a moderate heat.

 

3. Stir in the parsley, lemon juice and crushed nuts. Leave to cool.

Store in the fridge for a week or so,

 

 

Makes 225 g (8 oz).