Guest guest Posted July 28, 2007 Report Share Posted July 28, 2007 Lemon Artichoke Pesto 6 ounces artichoke hearts marinated in oil, quartered 5 tablespoons olive oil, extra virgin 5 tablespoons Parmesan cheese 1/3 cup fresh basil or parsley 4 tablespoons lemon juice 1 cup walnuts 2 garlic cloves, quartered salt and pepper to taste Drain oil from artichokes. Chop the artichokes, cheese, and nuts into small pieces, or pulse ingredients in a food processor to grind into bits. Add oil and lemon juice to the chopped ingredients blending together thoroughly. Mince garlic and herbs and add to mixture. Salt and pepper to taste. Refrigerate and use within several days or freeze for longer storage. Choose the right car based on your needs. Check out Autos new Car Finder tool. Quote Link to comment Share on other sites More sharing options...
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