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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Artichoke Pesto Recipe

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This recipe for Lemon Artichoke Pesto is from The Tribal Table: Recipes from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can artichokes, drained
1/4 cup toasted almonds
1 tbsp granulated garlic
1/4 cup fresh chopped Italian parsley
1 cup olive oil
Zest of 1 lemon
Juice of 1 lemon
Directions:
Directions:
Grind almonds in food processor.
Add lemon zest and juice.
Add garlic and parsley to processor and blend.
Add 1/2 can artichokes with 1/2 the oil-blend.
Add remaining artichokes and oil and continue to blend until "not quite" smooth.
Personal Notes:
Personal Notes:
This is a scaled down version of Michael's original recipe. Great on chicken or fish.

 

 

 

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