Some condiments just go with everything. Like ranch dressing. Or, if you ask The Foodie Groom, barbecue sauce. Then there’s artichoke pesto.
The Foodie Groom is a huge artichoke fan so I started making an artichoke pesto to go with our sandwiches on soup & panini night. We liked the pesto so much that we brought it back for stuffed salmon. And it was a huge hit in palmier form, too. Like traditional pesto, it goes great on and with just about everything.
The amount of garlic you add is up to you, same with the oil. For a stiffer pesto (like for the salmon), use less olive oil. For easier spreading (like for palmiers or panini), go with a little extra oil. After all that butter in the puff pastry, you really won’t notice a difference nutrition wise anyway
Slather homemade artichoke pesto on bruschetta, on bread for sandwiches, or stuff a salmon roulade.
- 1 can artichoke hearts, drained well
- 2 oz chunk of Parmesan (or ~1 cup grated)
- 1-2 cloves garlic
- Juice of half a lemon
- 1 handful fresh baby spinach & arugula mix
- Black Pepper
- 2-4 Tbsp olive oil
- Place artichokes, Parmesan, and garlic in the bowl of your food processor and pulse several times.
- Add lemon juice, spinach, salt, and pepper and stream in the olive oil while processing.
- Slather on everything edible, store any leftovers in the fridge.
Yields: ~1 1/4 cups
Estimated time: 10 minutes