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Dad's artichoke and olive pesto dish for real men

updated

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Ingredients for 6 servings:

  • 2 cans of artichoke hearts
  • 1 jar olives stuffed with garlic
  • 3 tbsp, heaped almonds, grated
  • 1 bunch of parsley
  • 75 g Parmesan, grated
  • 50 ml olive oil
  • Salt
  • pepper
  • 500g spaghetti

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

super easy, can (almost) not go wrong and is vegetarian

Cook the spaghetti in salted water according to the package instructions. Drain the artichoke hearts well, finely chop the parsley, halve the olives, and place all ingredients in a bowl. Blend thoroughly. Season with salt, olive oil, and pepper. Tip: Lemon pepper goes well with this dish. Garnish with basil and enjoy. This is our own creation, which we call our “simple(yummy)” gem.

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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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