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ARTICHOKE PESTO

 

Texas Tables
by Junior League of North Harris & South Montgomery Counties TX
Great served over hot cooked pasta or used as a spread on ham sandwiches.
Makes 2 cups.
 

INGREDIENTS

    • 1 (14-ounce) cans artichoke hearts, drained
    • 1 tablespoon olive oil
    • Kosher salt and cracked pepper to taste
    • 2 tablespoons pine nuts, toasted
    • 8 garlic cloves
    • 40 large fresh basil leaves
    • 4 to 5 tablespoons olive oil
    • 2 tablespoons grated
    • Parmesan cheese
    • 1 teaspoon fresh lemon juice
     

DIRECTIONS

Preheat the oven to 350 degrees. Coat the artichokes with 1 tablespoon olive oil and sprinkle with salt and pepper. Arrange the artichokes in a single layer on a baking sheet. Roast for 20 to 25 minutes. Let stand until cool.

Combine the pine nuts, garlic and a sprinkle of salt in a food processor. Add the basil, processing constantly. Turn off the food processor and stir. Add the artichokes, 4 to 5 tablespoons olive oil, the cheese and lemon juice and process to the desired consistency. Season with salt and pepper. Serve with bagel chips or baguette slices. Store, covered, for up to 2 days in the refrigerator.

If the flavor of garlic is too strong, substitute roasted garlic for the garlic cloves. Add additional olive oil for a thinner consistency or more Parmesan cheese for a thicker consistency.
 

 

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