August 17, 2011

Artichoke Pesto

I’m back!  At least for now.  Three classes plus work is really getting to me.  Whew.  But Stud and I have been eating, and Beau has been adorable, so I do have plenty of updates for you!  The first being some of my favorite things, pureed and tossed together.  Artichokes, basil, pasta.  So good.

 Artichoke Pesto
1 can artichoke hearts (frozen would be better…but I can’t find them)
1 c. packed basil leaves
1/8-1/4 c. pecans (really any nut will work)
3 cloves garlic
Olive Oil
Red Pepper flakes (optional)

Process the nuts, basil, garlic, red pepper flakes, and artichoke hearts together in a food processor until everything is pretty well chopped. With the processor running, drizzle in olive oil until the pesto reaches the consistency of a paste.  Cook the pasta according to package instructions and reserve about ¼ c. of the cooking liquid.  With all the good starch in it.  This makes the pesto more like a sauce than a paste.  Toss it the pesto with the pasta and extra liquid and enjoy!

I mean you can’t go wrong with these ingredients.

1 comment:

Quinton said...

I, nay, the internet, demand more Beuaregard


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