in Recipes

Artichoke pesto

updated

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Ingredients for 1 servings:

  • 1 can of artichoke hearts (approx. 240 g)
  • 1 tbsp, heaped ricotta (approx. 60 g)
  • 50 g pine nuts
  • 1 clove(s) garlic
  • 1 handful of basil leaves (approx. 20)
  • 3 tbsp olive oil
  • some lemon juice
  • some salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

for pasta, as a dip or spread

Tear the artichoke hearts into small pieces and drain well in a colander. Roast the pine nuts in a dry pan until golden brown. Let cool on a plate. Puree the artichoke hearts, garlic, basil, olive oil, and pine nuts. Mix with the ricotta and season with about 1 tablespoon of lemon juice, salt, and pepper. Let stand in the refrigerator until well combined. Stir thoroughly after 1-2 hours and adjust the seasoning if desired. Season again before serving. The artichoke pesto is suitable for pasta and also tastes good as a dip or spread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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