Saturday, March 6, 2010

Lemon Artechoke Pesto

This bright pesto is great on crostini as an appeitizer or tossed with penne pasta as a first course or main dish! xo

1 12 ounce Bag Frozen Artechoke Hearts, Thawed
2 Cloves Garlic
1/2 C Romano Cheese, Grated
1/2 C Parmesan Cheese, Grated
Juice and Zest of 1 Lemon
1/4 C Olive oil
1/2 t Red Pepper Flakes
1/2 t Salt
1 t Freshly Ground Pepper

Place all ingredients in a food processor and pulse until well combined. Place in a bowl drizzle with additional olive oil and serve with crostini.

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