This light and bright pesto is simply perfect for spring and after you taste it you will want to keep some on hand.
Initially, I was going to make a basil pesto, but I would have had to strip my little plant of most of its leaves. So, I searched the pantry and decided to use jarred marinated artichokes instead. The other items are staples in this house so the recipe just came together.
It is wonderful on bruschetta, as a spread for sandwiches and a spoonful heated in the skillet with asparagus when making an omelette was amazing. But, my favorite is to add it to pasta. You can literally have dinner on the table in the time it takes to cook the pasta. I used linguine fini (a thinner version of linguine) which cooks in six minutes. Now, that’s fast food, Italian style!
- 2 cups marinated artichoke hearts
- 1/ 2 cup pistachios, roasted, salted
- 1/2 cup Parmesan cheese, grated
- 2 large lemons, zest and juice
- 4 Tablespoons Extra-virgin olive oil (delicate or lemon olive oil )
- Using a slotted spoon, measure out the artichokes (it’s fine to have some of the oil on them), and place in a food processor. Add the pistachios, Parmesan, lemon zest and juice. Pulse a few times. Add the olive oil and pulse until well blended. Store in covered container and refrigerate until ready to use. makes about 3 cups.
To turn this pesto into artichoke pesto pasta, simply cook 1 pound of pasta, drain (reserving some of the pasta water) and stir in about 2 cups of the pesto. Add a tablespoon or so of the pasta water until sauce is desired consistency.
Serve in shallow pasta bowls with a few grinds of lemon pepper.