Guest guest Posted October 8, 2005 Report Share Posted October 8, 2005 Artichoke Pesto 1/4 cup chopped fresh cilantro 8 medium garlic cloves 4 tablespoons lemon juice 1/2 teaspoon cayenne pepper 1 cup walnuts 1/2 cup canola oil 1/2 cup olive oil salt to taste 1 (8 ounce) package frozen artichokes, thawed and chopped 1/2 cup grated Parmesan cheese Directions: Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor or blender. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese. Very good tossed with pasta and is also good for a dip with water crackers or even as a spread on bread. Music Unlimited - Access over 1 million songs. Try it free. Quote Link to comment Share on other sites More sharing options...
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