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Food: Truffled Artichoke Pesto

June 28, 2011

 

Artichoke Pesto is one of those things that I never really enjoyed until I made it myself. Pre-packaged, it can be watery, bland, and boring, but when you take a few minutes to make it yourself it’s quite flavorful. The best part is that artichokes have their own natural moisture, so this pesto requires much less oil than say, basil pesto, and thus is healthier and lighter for summer. I add truffle salt- cheaper and less fatty than truffle oil- for an extra layer of flavor. The below amounts are suggestions, the beauty of making this yourself is that you can adjust to your liking. Add a little more parsley, use a little less cheese, it’s up to you.

Truffled Artichoke Pesto – serves 2
2 tbsp chopped parsley
2 cloves garlic, smashed
8.5 oz can artichoke hearts packed in water, drained and patted dry
1 cup grated parmesan
1 tbsp lemon juice
2 tbsp olive oil
1 tsp truffle salt (or regular salt if you don’t like truffled)
1/4 cup white wine
1/2 lb pasta
optional additions: shrimp, chicken, scallops, tomatoes

Blend garlic, cheese, parsley, artichoke hearts, salt, lemon juice, and oil in a food processor. Add more oil if needed. Cook pasta, drain. Put wine in a pan over high heat, cook for 2 minutes, add artichoke pesto, reduce heat to medium. Cook just until heated, add pasta. Top with extra parmesan cheese. Voila.

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