I don’t know about you, but if spring doesn’t get here soon, I’m going to lose what little I have left of my mind.
In the meantime, here’s a tasty pesto recipe (without using any nuts–trust me, you won’t miss them) that just screams “Spring!” (Or maybe that’s the voices in my head?)
Put all ingredients in a blender and pulse until fully blended and mixed. You can add more oil if it seems too chunky, but don’t feel the need to blend the living daylights out of it!
I use the artichoke hearts in water, not the oil-marinated ones, to cut down a bit on the fat content (same reason I eliminated the pine nuts), but feel free to use those and add toasted pine nuts if that blows your skirt up.
Once made, you can freeze for use later, toss with pasta, or use as the base for a bruschetta, or eat right out of the bowl.
Not that I’m saying I did that, but you COULD.
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This was really good! I enjoyed it, thank you for sharing.
I added some crushed red pepper to kick it up a tad and it was great!
Great recipe! The artichokes give it some body as well as adding flavor. I did add an extra 1/4 cup of cheese and an extra pinch of salt. I have to admit, I really didn’t miss the pine nuts!
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Allison at Novice Life on 6.21.2010
Can’t wait to try this, I have been trying to find a basil pesto recipe that doesn’t require nuts!