Friday, February 29, 2008

Artichoke Basil Pesto


Photos courtesy of Wikipedia


First of all I want to clarify the misconception that pestos must contain cheese and nuts -- pine nuts, walnuts, etc... This is simply not true, I recently learned. You can make a nut-free, dairy-free pesto. I have and it was fabulous. So fabulous, in fact, that everyone in the family except for my oldest son had 2 helpings. He had three!

Before I go on to share my recipe with all you, I want to share what I have learned. Pesto is an Italian term derived from the literal translation, to pound or to crush. The orginal variations were made using a mortar and pestle. (Had they had my Cuisinart mini chopper back then I am sure they would have much prefered that method!) Pesto originated in Genoa. Pesto alla Genovese is made with basil, salt, garlic, and olive oil, pine nuts and a hard cheese like parmesan.

France also has a slightly different version of this sauce called Pistou that originated in Provence. In this version cheese is often (not always) added but the pine nuts are not.

So I guess my version is more of a Pistou than a Pesto... but you can call it whatever you like!

Ingredients:
1 cup of basil leaves, trimmed from stems
2 cans artichoke hearts
Juice of 1 lemon
3 garlic cloves (feel free to use more, much more!)
sea salt
pepper
olive oil, 1/2 cup for sauce -- more for drizzling
pasta, 1 lb, your choice -- I used linguine and it was perfect

Directions:
While making your pesto boil a large pot of water to cook your pasta and when water is boiling cook pasta for time indicated on the package.

The best appliance for this is a small food processor, a drink blender will work well too.

In the bowl of food processor add your basil, artichoke hearts (1 can, drained) 1/2 cup of olive oil, juice of 1 lemon a little salt and pepper and pulse until well minced.

In a saute pan heat up some olive oil, finely chop the other can (drained) of artichoke hearts and saute them until lightly golden brown. When the color is achieved turn the heat off.

Once pasta is cooked, drain it and return it to the pot. Stir in artichoke pieces and then add the pesto. If needed drizzle extra olive oil over the pasta and add some freshly ground pepper.

This dish can be served hot or warm, at room temperature.

4 comments:

Marie said...

This sounds yummy. I love artichokes. My kids like their pasta plain and boring but Joe and I would use it. I just don't think we'd eat it all in one sitting so could I refrigerate the remainder and for how long?

(fairy) Godmother said...

I ate some for lunch today?
dyk just scooped some into a bowl and ate it cold... it was still deelish! I think your kids should have 1 bite to try... then go to the plain and boring stuff?
It can be refrigerated and kept for up to 1 week? And like all pestos would be fab on chicken or even as a sandwich spread...

Marie said...

Sounds good...it will be a nice change from pasta with gravy. thanks!

Angela said...

OMG, how did I not know about this other blog of yours??? I'm a foodie wannabe in training, I just made my first homemade pesto after becoming inspired by a recipe on the back of a package of pine nuts I bought at costco. I'm an artichoke fanatic, but don't like canned, think I could use fresh? I also made another wonderful dish recently using fresh basil, chicken breasts, balsamic vinigarette, fresh tomatoes, and fresh mozarella. It was to die for.