Move Over Basil: Zesty Artichoke Pesto Steals the Show
I had two pieces of this for breakfast this morning and there's zero shame in my game. It's one of the most delicious pesto recipes I have ever tasted in my life.
Merritt Bates-Thomas, from Instagram's Kitchen Transition, has blended up an incredibly light and tangy twist on pesto.
WHAT IS PESTO?
The rather unexpected star of Merritt's pesto show is the artichoke. I will also give an honorable mention to the lemon juice. It gives it an unexpected and refreshing zest.
From Merritt:
I love this twist on pesto using artichokes. The flavor is bright and zesty- perfect for spring! It can be served on a charcuterie board with crackers, sliced baguette, tossed with warm pasta, or any way you want to serve it.
Courtesy of Merritt, I had this on incredibly crusty and tasty slices of bread from Niko's Bakery and Cafe in Owensboro.
HOW TO MAKE ARTICHOKE PESTO
ZESTY ARTICHOKE PESTO
1 cup marinated artichoke hearts, drained
1 cup parsley leaves
1/2 cup walnuts, toasted
1 lemon, zested & juiced
2-3 cloves of garlic
1 cup grated Parmesan or Parmigiano Reggiano cheese
1/2 cup extra virgin olive oil
DIRECTIONS:
1) Add all the ingredients except for the olive oil to a food processor and blend until finely chopped.
2) Drizzle in olive oil and pulse until it is incorporated into the mixture.
3) Serve immediately on toasted/grilled and sliced baguette or mixed into warm pasta.
4) Store refrigerated in an airtight container for up to 4 days.
Note: Merritt says that, before she toasts or grills the baguette, she recommends using a pastry brush and brushing it lightly with a mixture of 3 parts olive oil to 1 part melted butter, with a dash of salt & pepper. You can also add a dash of garlic powder & finely milled Italian or Greek seasoning.
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Gallery Credit: Stacker