Artichoke Pesto

Name: Artichoke Pesto
Yield: Makes 225 g (8 oz)
Cuisine: Italian
Ingredients: 2 banana shallots, or 5–6 ordinary shallots, chopped; pinch of rosemary leaves; few drops of lemon juice; 100 g (3½ oz) shelled hazelnuts; 1 garlic clove, finely chopped; small handful of parsley; 150 ml (5 fl oz) extra virgin olive oil; 2 artichokes, prepared and cooked as described, then pared down to the heart and diced

Preparation info

Makes
225 g

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

More than just a sauce or dressing, this pesto is substantial enough to make a side dish in its own right.

Ingredients

100 g (3½ oz) shelled hazelnuts
150 ml (5

Europe
Italy
Sauce
Side dish
Mediterranean
Vegan
Gluten-free

Method

Preheat the oven to 190°C/375°F/gas mark 5 and roast the hazelnuts on a baking tray for about 20 minutes, until nicely br