I love a good pesto. You can use it not only as a topping for pasta but spread on crostini for a great snack with drinks. I'm putting this on big pieces of toasted Italian bread as part of my breakfast for dinner menu tonight. Pictures to follow soon.
Yields- about 2 cups
1/2 cup walnuts
1 large garlic clove
8-10 large basil leaves
1 cup arugula
6 oz marinated artichoke hearts drained
juice of one lemon
1/2 cup parmesan cheese
1/3 cup chicken stock
1/8 cup olive oil
salt and pepper
In a small skillet over medium high heat, toast the walnuts and place into the bowl of a food processor. Add the garlic and grind fine. Remove the lid and add the basil, arugula, artichoke hearts, parmesan cheese, salt and pepper. Return lid and process again. Remove lid a 2nd time and add the lemon juice and chicken stock. Process again and drizzle in olive oil. If the pesto seems dry, add some more stock a little at a time until smooth.
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