Artichoke Pesto

by Shawnda on December 30, 2010

in Condiments

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 :)

Artichoke Pesto

Slather homemade artichoke pesto on bruschetta, on bread for sandwiches, or stuff a salmon roulade.

Ingredients

  • 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
  • Salt
  • Black Pepper
  • 2-4 Tbsp olive oil

Instructions

  1. Place artichokes, Parmesan, and garlic in the bowl of your food processor and pulse several times.
  2. Add lemon juice, spinach, salt, and pepper and stream in the olive oil while processing.
  3. Slather on everything edible, store any leftovers in the fridge.

Notes

Yields: ~1 1/4 cups

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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{ 3 comments… read them below or add one }

1 Stephanie @ Per l'Amore del Cibo December 31, 2010 at 8:28 pm

What a great idea! I bet this pesto was great as a stuffing for salmon.

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2 Beth January 6, 2011 at 2:57 pm

I would LOVE to try that stuffed salmon with this artichoke pesto. Is there any way you can post that recipe??

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3 foodiebride January 18, 2011 at 4:41 pm

@Beth, It’s pretty easy. I took a slab of salmon about 8 inches long (even thickness, skin removed by the fish counter guy). I used a sharp knife and butterflied it – slicing horizontally along the longest side, almost all the way through to the back, but not all the way through so you can open the top layer of the fish to the back like a book. Slather with artichoke pesto and roll up starting with the most narrow side. Stand the fish on the seam and cut 1-inch thick slices. Brush with olive oil and bake at 425 for ~15 minutes or until the center of the fish flakes when tested.

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