Basil & Marinated Artichoke Pesto

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.


Jenny said...

This recipe sounds amazing--I love artichokes and I think my family might enjoy this more than "real" pesto.


ChupieandJ'smama (Janeen) said...

Oh that looks DELICIOUS!!!

GeonHui's Bakery said...

That looks great! I'm growing basil and have been looking for recipes. This is perfect, we're dairy free and nut free too :)


Katie Zeller said...

What an interesting idea! I have to admit I often leave the pine nuts out (forget to buy them) but adding in artichokes sounds delicious...

Dee said...

Simple and delicious! The artichoke is a great touch :)

AJ said...

I love this dairy-free recipe. Goes on my must-try list!!