Artichoke pesto
Some of the best known pestos are basil and sundried tomato pestos. But there are so many other pestos or spreads out there which we got to know better in the last years. One of them is the artichoke pesto or sauce. It takes your pizza or flatbread into a whole different direction. You can use it as a pasta sauce as well; just dilute it with some olive oil .
Equipment
- food processor
Ingredients
- 180 g canned artichoke hearts, drained
- 60 g freshly grated pecorino or parmesan cheese
- 2 twigs fresh rosemaryn, leaves stripped (each 20 cm long)
- 60 g roasted almonds If you don't have roasted almonds at hand , you can roast natural almonds for 8 to 10 min on 180 degrees C in your oven.
- 1 tsp salt
- some black pepper
- 1 Tbsp fresh lemon juice (optional)
Instructions
- Add all the ingredients into the bowl of your food processor and blitz into a coarse sauce consistency.
- Sometimes, I make double the amount and fill the remaining pesto into a jar and top it with olive oil to seal it. It keeps in the fridge for up to two weeks.