Guest guest Posted August 11, 2007 Report Share Posted August 11, 2007 I made this today. Was really good. I used cilantro instead of basil since that is a favorite herb of mine. Kenia , Chupa Babi <recetta wrote: > > @@@@@ > 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...
Guest guest Posted August 11, 2007 Report Share Posted August 11, 2007 I'm going to try this out. I will probably use watercress since I like a mild flavor. Marsha , " mistressofthedishes " <mistressofthedishes wrote: > > I made this today. Was really good. I used cilantro instead of > basil since that is a favorite herb of mine. > > Kenia > > > , Chupa Babi <recetta@> > wrote: > > > > @@@@@ > > 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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