On Tuesday, December 1, 2015 at 8:44:50 AM UTC-6, jmcquown wrote:
> First posted on RFC around 2010:
>
> Artichoke-Lemon Pesto
>
> 2 cans artichoke hearts, drained and rinsed
> 5 cloves garlic
> 3 Tbs. capers
> 1 Tbs. pine nuts (pignoles) or chopped walnuts
> 2 green onions, diced
> Zest and juice of one fresh lemon
> 1 c. freshly grated Parmesan cheese
> 1/4 to 1/2 c. olive oil, as needed
>
> Blend all ingredients except oil in a food processor or blender until
> smooth. Add the oil gradually and pulse to the desired texture. Store
> in tightly covered jars in the refrigerator. Makes about 4 cups.
>
> This is wonderful as a spread on thinly sliced lightly toasted bread or
> on whole grain crackers.
>
> I'm thinking about this as a snack for Christmas 2015. Might also make
> some <gasp> fondue.
>
> Jill

I am allergic to tree nuts - definitely can't eat walnuts, and have never tried pine nuts.

If this recipe needs the nuts for texture, do you think sesame seeds or pumpkin seeds would be a reasonable substitute?

If the recipe doesn't need nuts for any reason except taste, I will just leave them out.

Thanks.

N.