Artichoke pesto
ARTICHOKE PESTO
1/2 (8 1/2-ounce) can quartered hearts of artichokes
1 cup basil leaves
1 cup Italian parsley leaves
1/3 cup grated Parmesan cheese
1 tablespoon lemon juice
4 cloves garlic
1 serrano chile, cut in half and seeded
1 tablespoon olive oil, optional
1/2 cup ripe olives
Fresh sliced vegetables, such as carrot sticks, celery sticks, jicama sticks, radish roses, sweet red or green pepper strips, broccoli florets or cauliflower florets, optional
Drain artichokes and reserve liquid. Set aside.
Place basil, parsley, cheese, lemon juice, garlic, chile and olive oil in food processor or blender and puree. Add reserved artichokes and olives and process until mixture is blended but slightly chunky. Stir in enough reserved liquid from artichokes to make pesto thin enough for dipping, about 2 to 3 tablespoons.
Serve with fresh sliced vegetables. Makes 1 1/4 cups pesto.
1/2 (8 1/2-ounce) can quartered hearts of artichokes
1 cup basil leaves
1 cup Italian parsley leaves
1/3 cup grated Parmesan cheese
1 tablespoon lemon juice
4 cloves garlic
1 serrano chile, cut in half and seeded
1 tablespoon olive oil, optional
1/2 cup ripe olives
Fresh sliced vegetables, such as carrot sticks, celery sticks, jicama sticks, radish roses, sweet red or green pepper strips, broccoli florets or cauliflower florets, optional
Drain artichokes and reserve liquid. Set aside.
Place basil, parsley, cheese, lemon juice, garlic, chile and olive oil in food processor or blender and puree. Add reserved artichokes and olives and process until mixture is blended but slightly chunky. Stir in enough reserved liquid from artichokes to make pesto thin enough for dipping, about 2 to 3 tablespoons.
Serve with fresh sliced vegetables. Makes 1 1/4 cups pesto.
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