You must be signed in as a member to print this content
Artichoke and Arugula Pesto
Category
Condiments
Prep Time
5 minutes
Ingredients
-
1 (18.34 ounce) jar artichoke hearts, drained well
- 1 large or 2 small garlic cloves
- 3 cups packed baby arugula, roughly chopped
- 1 cup packed basil leaves, roughly chopped
- 1 teaspoon lemon zest, from 1 lemon
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons freshy squeezed lemon juice, from 1/2 a lemon
-
1/2 cup olive oil
Instructions
In a food processor combine the artichoke hearts and garlic. Pulse until the artichokes are roughly chopped. Add the arugula, basil, lemon zest and salt. Pulse again to combine the ingredients and chop roughly the same size. Add the lemon juice and olive oil and pulse a few more times until desired texture or the consistency of a thick dip. Serve with crackers, crudite, chips, on a crostini, or as a pasta sauce loosened with some pasta water.
0 comments