Guest guest Posted August 8, 2007 Report Share Posted August 8, 2007 @@@@@ Roasted Artichoke Pesto - Vegan 3/4 cup extra-virgin olive oil 1/3 cup fresh lemon juice 3 large cloves garlic, quartered lengthwise 1 teaspoon fresh thyme leaves, finely chopped 1 bay leaf 1 teaspoon gray salt 1/4 teaspoon freshly ground black pepper 2 packages frozen artichokes 1/2 cup tightly packed fresh basil leaves Preheat the oven to 325 degrees F. In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper. Add the frozen artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally. Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Allow the artichokes to cool in the liquid. Remove the bay leaf. Put the cooled artichokes with the liquid into a blender. Add the remaining 1/4 cup olive oil and basil leaves and process until smooth. Yields: 2 Cups Author: Chef Michael Chiarello Source: NapaStyle Pasta Perfecto Formatted by Chupa Babi in MC: 08.07.07 ChupaNote: with no Parmesan cheese, this is a lower fat pesto. You can reduce the olive oil to 1/4 and use warm broth to thin the pesto, and lower the fat content further. ----- ______________________________\ ____Ready for the edge of your seat? Check out tonight's top picks on TV. http://tv./ Quote Link to comment Share on other sites More sharing options...
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