Thursday, May 15, 2014

Artichoke Pesto

Here's the Artichoke Pesto ready to be spread on a sandwich or to be devoured with crackers or raw veggies.
Here is a delicious lunch made with toasted whole grain bread, Artichoke Pesto, sautéed chicken breast and sprouts served along side a simple salad.
Serves 6
Recipe from Cooking Light
Adapted and Husband-Tested in Alice’s Kitchen

This artichoke pesto takes a simple sandwich to the next level.  It also makes a very tasty dip for crackers or veggies. You can find all the ingredients at Lost River Market & Deli, our community-owned grocery store.

8 ounces drained canned artichoke hearts
3 Tablespoons shredded Parmesan cheese
2 Tablespoons pine nuts or pecans
2 Tablespoons mayonnaise
2 teaspoons olive oil
3 garlic cloves
¼ teaspoon Kosher salt
¼ teaspoon freshly ground pepper

Combine artichokes, 3 Tablespoons cheese, nuts, mayonnaise, oil, ¼ teaspoon salt, ¼ teaspoon pepper, and garlic in a mini food processor; pulse until coarsely ground.


suzieQ said...

Hey Alice, will you marry me? Or else, feed me? I just read this recipe and sent it to my daughter. She loves artichoke hearts and enjoys cooking.

Angela Richardson said...

Hi Alice - as you know I'm a vegetarian leaning vegan. I wonder if this recipe would work out without the cheese or is a binder needed. I love, love, love artichokes. I could use a vegan mayonnaise. What do you think?

Alice said...

Hi Angela! I found this recipe for making a vegan Parmesan cheese which sounds yummy to me. (I found it at

This topping, affectionately called Cheesy Sprinkle in our house, will be a favorite for kids big and small. Try it on salads, tossed into pasta, sprinkled on rice and beans, worked into sandwich mixtures, as a pizza topping, or eaten off a spoon (yeah, I’ve done it before)!

1/2 cup nutritional yeast

1/4 cup raw almonds (see note)

1/4 cup raw cashews (or more raw almonds)

1/2 tsp (scant) sea salt (about ¼ + 1/8 tsp)

1/4 tsp lemon zest (optional)

Put all the ingredients into a standing blender and pulse until very fine and crumbly. Don’t overprocess, just pulse several times. That’s it! Store in the refrigerator until ready to use. Makes about 1 scant cup

Adult-Minded: Try adding 1⁄8 teaspoon of onion or garlic powder.

Kid-Friendly: I make this often for our kiddos, and make it quick and simple using just the nooch, nuts, and salt. You may enjoy added flavor depth from the zest, but it’s not essential.

Savvy Subs and Adds: To make this mixtre nut free, substitute the almonds and cashews with: 3 tbsp hemp seeds, 1 tbsp chia seeds (preferably white chia), and 1 tbsp pumpkin seeds (or sesame or sunflower). Voila!