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Artichoke Lemon Pesto
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. |
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Artichoke Lemon Pesto
"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 |
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Artichoke Lemon Pesto
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 Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Artichoke Lemon Pesto
In article >,
"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 My disk is organized by file folders... ;-) -- Peace, Om Remove _ to validate e-mails. "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson |
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Artichoke Lemon Pesto
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 |
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Artichoke Lemon Pesto
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 |
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Artichoke Lemon Pesto
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 |
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Posted to rec.food.cooking
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Artichoke Lemon Pesto
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. Whaddaya do with it? It looks to me like a cracker spread. Do you do that or put it on pasta? Looks good. -B -- -Barb, Mother Superior, HOSSSPoJ http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated 3-16-2007 http://web.mac.com/barbschaller - blahblahblog - Orange Honey Garlic Chicken, 3-29-2007 http://www.caringbridge.org/visit/amytaylor |
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