T7X Magazine
Recipes
Pistachio & Artichoke Pesto
September, 2019
This pesto makes terrific pizza sauce, but you’ll be looking for reasons to put it on everything.
1/2 cup unsalted shelled pistachios
1 cup extra-virgin olive oil
1 cup marinated artichoke hearts
1/2 cup chopped parsley (packed tightly)
1/4 cup grated Parmesan
2 cloves garlic, peeled
Salt and freshly cracked pepper, to taste
Place the pistachios, olive oil, artichokes, Parmesan and garlic in a food processor. Secure the lid, and blend until smooth. Taste the pesto, and add salt and pepper to your liking. Pour the mixture into a mason jar, and store in the refrigerator for up to 2 weeks.
