Anders' Pesto With a Twist
This is great twist on my Pesto recipe. You can also try this in my Cilantro Pesto Recipe, but for now let's stick to the original Pesto With Artichoke.
The ingredients are as follows:
- 3 handfuls of fresh Basil (wash gently if dirty)
- 3 cloves of Garlic (pealed)
- 1 can (398 ml) of artichoke hearts. Canned in water works best for this.
- 1 tsp of sea salt
- 1/2 cup of grated fresh Parmesan Cheese
- 1/2 cup of pine nuts
- 4 tbs of Olive Oil (use cold pressed, the best you can afford to buy)
|Ingredients For Pesto, Now Add Artichokes|
How fine do you want the Pesto to be? It's up to you, I prefer my Pesto with some bits and pieces in it. You try and let me know.
To make things a bit easier I use a Zylizz grinder to grind the pine nuts and the cheese.
Keep refrigerated, but take out of the fridge 30 minutes prior to serving. Goes great with crackers, toasted French bread, or better yet, toss with some pasta. You name it, it is lovely.
Wine Pairing and Recommendation:
|Pesto on a Fresh Baguette|
Now that might be a bit hard to find on this side of the pond.
We visited this wine region in 2006 and really enjoyed the wines and the beautiful coast line.
Now of course you will ask, what about a red wine? I have to say I probably drink more red wine than white with pesto.
Try a good Zinfandel like the "7 Deadly Zins", it is a great match.
Kiss the Cook,