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Sep 11, 2008 at 05:55PM vs Dec 11, 2008 at 07:12PM
Artichoke Pesto
- 2 ½ cloves garlic
- ¼ c. pistachios
- 1 can drained artichoke hearts
- 1/6 c. capers
- 1 green onion
- zest and juice of ½ lemon
- 1/2 c. parmesan
Put everything in food processor. Add ½ c. parmesan. Add enough virgin olive oil to make pesto consistency (start with ¼ c. and add more). You can also add the water that you used to cook the noodles.