Marinated Artichoke Pesto (makes a great Spring Pasta Recipe)
This marinated artichoke pesto recipe is a fantastic spring and summer sauce. It's light, it's fragrant and it's a touch zingy, with just a hint depth from the marinated artichokes.
small handful flat leaf parsleyabout 8-10 stalks, curly will do too
2medium-sized cloves garlic
4-5TbspEV olive oil
2Tbspcrème fraîchehalf fat works too
1Tbsplemon juice
½tspsalt
lots of freshly ground black pepper
To finish when serving
a squeeze of lemon juice
some chopped parsley
Instructions
Place everything in a chopper and chop to a coarse mix, scraping down and mixing a couple of times.
Add the lemon juice and parsley just before serving.
The pesto might be a little heavy on the salt when tasted. Don't forget that when it's mixed in with pasta, it will need all that salt. In fact chances are, you'll have to add more after mixing it with pasta.
Notes
Nutritional information is just for the sauce only, as used with pasta. It does not take into account the pasta itself. Servings can be 2-4 and will depend on whether you are serving it as a starter or main.