On Sun, 6 Dec 2015 16:37:57 -0800 (PST), Nancy2
> wrote:

>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.

I'm pretty sure pumpkin seeds or sunflower seeds would be fine. There
isn't really a lot of walnuts/pine nuts in the recipe - I couldn't
actually taste the walnut in the batch I made. What you mostly taste
is the lemon and parmesan cheese.

Doris