Ingredients for Artichoke And Pine Nut Pesto
- Artichoke Heart
- 1/2 cup pine nuts
- 1/4 cup extra virgin olive oil
- Garlic Clove
- 1/4 cup grated Parmesan cheese
- Coarse Salt
- Fresh Ground Black Pepper
- Fresh Tarragon Leaves
How to Make Artichoke And Pine Nut Pesto
- Combine 1 cup marinated artichoke hearts (drained), 1/2 cup pine nuts, 1/4 cup grated Parmesan cheese, 2 cloves garlic, 1/4 cup extra virgin olive oil, 1 tablespoon lemon juice, and a pinch of salt in a food processor.
- Pulse until a coarse paste forms, scraping down the sides as needed.
- Stir in 1 tablespoon fresh tarragon, and season with additional salt and freshly ground black pepper to taste.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
17g
Carbs
2g
