Fatima's Artichoke Pesto

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Fatima's Artichoke Pesto

1/4 cup olive oil

1/4 cup walnuts

1/4 cup kassari cheese, shredded

1 teaspoon red pepper flakes

1/2 cup fresh parsley leaves, packed

1/2 cup fresh mint leaves, packed

2 cups artichoke hearts, (2 14-ounce cans) rinsed and

drained

1 teaspoon lemon zest, tightly packed packed, about a

half lemon

 

 

Pulse nuts, cheese, pepper and oil together in food

processor.

Add parsley, mint leaves and pulse to a rough texture.

Add artichoke hearts and lemon zest and pulse to

desired texture.

 

Makes enough sauce for 1 pound dried pasta. (4 mains

or 8 starters).

 

Source: Fatima Ismail

Formatted by Chupa Babi in MC: 05.21.05

 

ChupaNote: if you can't get Greek kassari cheese, go

ahead and use Reggiano Parmesan. If you're

adventurous, try feta. Makes a terrific dip or soup

base, works great for brushcetta.

 

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