Artichoke Pesto

Name: Artichoke Pesto
Yield: Makes about 2 cups
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; One 6½-ounce jar marinated artichoke hearts, drained and coarsely chopped; ⅓ cup diced red bell pepper; ⅓ cup chopped green or black olives, or preferably a combination; ⅓ cup chopped green or black olives, or preferably a combination; ⅓ cup chopped lightly toasted walnuts; ½ cup loosely packed fresh basil leaves, chopped; 1 tablespoon chopped roasted garlic; ¼ cup extra-virgin olive oil or Basil Oil; ¼ cup extra-virgin olive oil or Basil Oil; ⅓ cup coarsely grated pecorino or Parmesan cheese; ⅓ cup coarsely grated pecorino or Parmesan cheese; 1 teaspoon finely grated lemon zest; Drops of fresh lemon juice; Kosher or sea salt and freshly ground pepper

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is not a traditional pesto, in that the ingredients are left chunky. The flavors are marvelous, hove ever, and improve after sitting for a day or two. I often make a big batch of this to use not only on grilled meats but also on pasta, rice, or a slice of good toasted peasant-style bread.

Ingredients

One 6½-ounce jar marinated artichoke hearts, drained and coarsely chopped
⅓ cup diced red bell pepper

Sauce
Vegetarian
Gluten-free

Method

In a medium bowl, combine the artichoke hearts, bell pepper, olives, walnuts, basil, roasted garlic, olive oil, cheese, and lemon zest. Season to taste with lemon juice, salt and pepper. Store, covered, in the refrigerator for up to 3 days.