Pesto Artichoke Stuffing Wtomatoes And Pine Nuts Recipes

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ARTICHOKE AND PINE NUT PESTO



Artichoke and Pine Nut Pesto image

Here is a delicious and very simple pesto recipe by Gwyneth Paltrow. It's great as a spread for good bread or crackers! I really love this quick and easy pesto. It's a winner!

Provided by LifeIsGood

Categories     Spreads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup artichoke heart, cooked (canned would be fine, and roughly chopped)
1/8 cup raw pine nuts
1/4 cup extra virgin olive oil
1 small garlic clove, peeled and minced
1/3 cup parmesan cheese, finely grated
coarse salt, a pinch (just a little since the parmesan is salty, you can always add more salt when finished)
fresh ground black pepper, a few grinds
1 -2 teaspoon fresh tarragon leaves, thinly sliced (use as much as you would like, to taste...I like 1 t.)

Steps:

  • Pulse the first 7 ingredients together in a food processor. Stir in the tarragon and season to taste with more salt and pepper, if needed.
  • Enjoy!

ARTICHOKE PESTO RECIPE - (4.4/5)



Artichoke Pesto Recipe - (4.4/5) image

Provided by TheCulinaryChase

Number Of Ingredients 7

2 to 3 cloves of garlic
large handful of arugula
6 or more marinated artichoke hearts
fresh lemon juice, to taste
1 cup grated Parmesan cheese or pecorino
1/2 cup pine nuts
1/4 to 1/2 cup extra-virgin olive oil

Steps:

  • Place garlic, arugula, artichoke hearts, and pine nuts in a food processor and pulse until combined. While motor is running, slowly pour in olive oil, pour in 1/4 cup first and go from there. Scrape sides and squeeze a bit of lemon juice and pulse to combine. Add Parmesan in increments, stir to combine, and adjust the ingredients as you see fit. Any leftover pesto, spoon into a jar and cover the top with olive oil. This will keep for up to one week. Enjoy!

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