Recipes

Pistachio & Artichoke Pesto

December, 2015

This pesto makes terrific pizza sauce, but you’ll be looking for reasons to put it on everything.

  • 1/2 cup unsalted shelled pistachios
  • 1 cup extra-virgin olive oil
  • 1 cup marinated artichoke hearts
  • 1/2 cup chopped parsley (packed tightly)
  • 1/4 cup grated Parmesan
  • 2 cloves garlic, peeled

Salt and freshly cracked pepper, to taste

Place the pistachios, olive oil, artichokes, Parmesan and garlic in a food processor. Secure the lid, and blend until smooth. Taste the pesto, and add salt and pepper to your liking. Pour the mixture into a mason jar, and store in the refrigerator for up to 2 weeks.

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