jmcquown wrote:
> kilikini wrote:
>> The Joneses wrote:
>>> "Omelet" > wrote in message
>>> news >>>> In article >,
>>>> "jmcquown" > wrote:
>>>>
>>>>> HELLO, you don't have to buy it.
>>>>>
>>>>> 2 cans artichoke hearts, drained and rinsed
>>>>> 5 cloves garlic
>>>>> 3 Tbs. capers
>>>>> 1 Tbs. pine nuts (pigolis) or chopped walnuts
>>>>> 2 green onions, diced
>>>>> the zest and juice of one fresh lemon
>>>>> 1 c. freshly grated Parmesan cheese
>>>>> 1/4 to 1/2 c. olive oil, as needed
>>>>>
>>>>> Blend all ingredients except oil in a food processor or blender
>>>>> until smooth. Add the oil to desired texture. Store in tightly
>>>>> covered jars. Makes about 4 cups.
>>>>
>>>> Ooh, yum!
>>>>
>>>> Saved to file. :-d
>>>> --
>>>> Peace, Om
>>>>
>>> I saved to *disk*
>>> Edrena
>>
>> I saved it, too. I'll bet it would be delicious over some asparagus.
>> Or, add asparagus and use over pasta.
>>
>> kili
>
> It's not really "pesto". A tad too chunky to use as topping. Serve
> it on bread or crackers.
>
> Jill

Gotcha. I wonder, though, if you add a bit more olive oil.......... I
don't know. The combo of asparagus and artichokes is calling to me. :~)

kili