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Friday, April 11, 2014

Artichoke Pesto

Last fall my mom and Dylan planted a few patches of daffodil bulbs throughout our yard. They very thoughtfully walked around our house, peered out the windows, and buried the bulbs to bloom within view of our kitchen and bedroom windows.  When the stems started to poke through the dirt Dylan made a pebble fence around them so nobody would step there. Lately, we've been checking the blooms daily waiting for them to finally open.

Let me tell you, it all feels good. Things looking like spring, smelling like spring, and most of all tasting like spring. I can't wait to get my hands on fresh strawberries and asparagus. This pesto is bright with artichoke and lemon. We ate it slathered on toasted baguette and with eggs.

Artichoke Pesto
1 cup cooked artichoke hearts
1/4 cup raw pine nuts, toasted in a dry pan
1 small garlic clove, minced
1/3 cup finely grated Parmesan cheese
pinch salt
a few grinds black pepper
juice of 1/2 a lemon
1/3 cup extra virgin olive oil

Measure everything besides olive oil into the bowl of a food processor. Turn it on and slowly stream in the olive oil.

I served ours topped with a dollop of basil pesto I had in the fridge and a sprinkling of extra toasted pine nuts. Happy Spring!

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