There are a million wonderful pesto recipes out there, but I wanted one that approximated the taste of the classic basil with parmesan and pine nuts, only without the parmesan and pine nuts. (There's just no pleasing some people!) I sprained my brain for a couple of days trying to come up with ideas for substitutions until lightning finally struck and I decided to try adding marinated artichoke hearts. The result is lick the spatula and dance around the kitchen delicious. To be honest, I thought that the raw garlic might put The Kid off of it, but I used a light touch, and he snarfed the green noodles right on up. (You might wish to roast or eliminate the garlic or use a pinch of garlic powder instead for younger children.)
1 C packed basil leaves, stems removed
1/4 C marinated artichoke hearts, drained
1-2 cloves garlic, chopped
1/4 C olive oil
1/4 tsp salt
Place all ingredients in a food processor or blender and pulverize. Toss judiciously with pasta. I'm looking forward to using the leftovers as a sandwich spread!
This dish is my submission to the awesome Presto Pasta Nights Roundup, which is being hosted by Katie at Thyme for Cooking.