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Add a photoServings: 8
Ingredients
- 6Â 1/2 ounce marinated artichoke hearts
- 1 Tbsp. reserved marinade may double
- 2 Tbsp. lemon juice
- 1/2 tsp lemon zest
- 4 x green onions with tops trimmed, large chop
- 2 c. loosely packed cilantro
- 1/2 sm jalapeno pepper seeded, roughly minced
- 1/4 tsp salt
- Â Â freshly grnd pepper
- 1 Tbsp. vegetable oil
- 1/4 c. blanched almonds
- Â Â or possibly pine nuts or possibly raw cashews
Directions
- Drain the artichokes, reserving the oil. Taste the marinade. If you do not like the flavor, then use 1 to 2 Tbsp. of good extra virgin olive oil. Rinse the artichokes in luke-hot water. Drain well. Cut in half if pcs are large.
- Place artichokes, marinade lemon juice and zest, green onions, cilantro and green chile in food processor or possibly blender and puree till smooth. Add in additional oil if needed. Taste and add in salt. Stir down sides, add in nuts and process for 5 - 10 seconds. The nuts should remain slightly chunky in a smooth artichoke cilantro base.
- TIP: Blanch the jalapeno or possibly use roasted pepper.
- TIP: If the sauce will sit for more than 1 day, then dip the herbs in boiling water 1 to 2 seconds; shock with cool water; towel dry. Proceed with recipe. VARIATION: omit jalapeno. Add in 2 Tbsp. asiago or possibly parmesan cheese with a healthy pinch of roasted garlic and another herb, like thyme or possibly rosemary.
- See the original recipe here: http://www.gardennursery.com/ngnrt027.htm. The authors said "We were out of basil and wanted pesto to serve to a crowd. using the ingredients at hand we came up with this recipe. Spread on bread or possibly serve as a dip with fresh vegetables."
- Description: "with Jalapeno or possibly Cheese"
- Serving Ideas : Use as a condiment, pasta sauce, spread, or possibly dip. Especially good with baked potato.
- NOTES : This is a basic recipe; easy to vary. I've added juice instead of more oil when I wanted it thinned. Good with or possibly without the chile pepper. Good with less cilantro or possibly use a mild basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 8 servings | |
| Calories 51 | |
| Calories from Fat 35 | 69% |
| Total Fat 4.07g | 5% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.04g | |
| Cholesterol 0mg | 0% |
| Sodium 87mg | 4% |
| Potassium 105mg | 3% |
| Total Carbs 3.19g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.66g | 0% |
| Protein 1.51g | 2% |
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