Tuesday, 20 November 2012

Roasted Walnut and Artichoke Pesto

I have never experimented much with artichoke, but it was about time to. So up came this recipe which was so delish that I couldn't stop eating it! Use it as a dip or a spread - either way it will be gone quick.

280g jar of Artichokes in brine (I get mine from Aldi)
1 cup packed Parsley
3/4 cup Walnuts, toasted
2-4 cloves garlic
2 Tbs Lemon Juice
1 tsp Celtic Salt
1/4 cup Olive Oil

  • In a food processor pulse together the artichokes, parsley, walnuts, garlic, lemon, salt and olive oil until just combined.
  • If you would prefer it a little softer or runnier add a little water and pulse through.
  • Serve as a dip or on some toasted bread - Enjoy!

"O taste and see that the Lord is good."  Psalm 34:8

Posted by Melissa Awde 

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