Artichoke Pesto
You can use freshly picked basil and thyme for a zestier flavor, but bottled seasoning is okay.
INGREDIENTS | YIELDS 48 servings
- ¾ cup canola oil
- 3 teaspoons minced garlic
- ⅓ cup lemon juice
- 1 teaspoon crushed thyme
- 1 bay leaf
- salt and pepper to taste
- 1 14-ounce can artichoke hearts
- ½ cup packed fresh basil leaves, chopped
Preheat oven to 350°F.
Combine ½ cup oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper in a medium bowl. Add artichoke hearts and mix.
Transfer ingredients to a deep skillet and cook over stove until boiling, stirring occasionally.
Transfer ingredients to an ovenproof dish or bake pan, cover with foil and put into oven for 30 minutes. Allow mixture to cool and remove bay leaf.
Put all ingredients into blender with ¼ cup oil and basil leaves. Blend until smooth.
Per Serving
- Calories: 37
- Fat: 4 grams
- Protein: 0 grams
- Carbohydrates: 1 gram
- Cholesterol: 0 milligrams
Pesto Uses
This pesto tastes excellent spread over toasted ciabatta bread or mixed in with any type of pasta. Try baking homemade pizza with pesto sauce instead of tomato sauce for a tangier flavor. Commercial pesto sauce is easy to find in grocery stores, but it's almost as easy to make your own; making your own also gives you control over the ingredients and the calorie count.
