Walnut and Artichoke Spread/Pesto

artichokes

We like to use this Mediterranean-inspired recipe

as a topping for bruschetta or as a do-it-yourself

spread with cocktail crackers. But recently I

experimented with cubes of smoked ham combined

with this intensely flavored dish as a pesto.

We loved it tossed with small pasta shells!

8 ounce can of artichokes, drained and coarsely chopped

1 cup of parsley, minced

½ cup of walnuts, toasted and minced

1 lemon, juiced and zested

1 teaspoon of dill

2 large garlic cloves, roasted and mashed

½ cup of extra virgin olive oil

sea salt to taste

black pepper, freshly ground

Combine all ingredients and chill overnight

to allow flavors to blend. Bring to room

temperature for use as a pesto.

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