Quick and delicious. Well, for one of us, as it turns out. But, the one of us was me -- so maybe for you, too? It's not unusual for us to have several versions of dinner at the table. So, I'm keeping this one in the rotation! Now to fill those other three bowls...
artichoke & pine nut pesto
1 cup marinated artichoke hearts
1/8 cup raw pine nuts
1 small clove garlic, peeled and minced
1/3 cup finely grated Parmesan cheese
Pinch coarse salt
A few grinds of black pepper
2 teaspoons fresh tarragon leaves, thinly sliced
2-3 teaspoons pasta water, to thin
Pulse the first 6 ingredients together in the food processor. Stir in the tarragon and season to taste with more salt and pepper if needed. When you're serving it, it's good to loosen the mixture with a little pasta cooking water.
Due to a little gardening mishap, I didn't add in the tarragon. I thought it was great without. This would also be really great as a spread on toasted rustic bread -- a great party hors d'oeuvre for all those holiday parties you'll be attending?
From Gwyneth Paltrow's My Father's Daughter
Sounds delicious--I look forward to trying this!
ReplyDelete