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

On Tue, 01 Dec 2015 09:44:39 -0500, 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 just made a half batch of this. Absolutely delicious!

Doris

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.

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

Sounds yummy, Doris and Jill. Thanks. I think I will just leave nuts or seeds
out, as I often do.

N.

On Mon, 7 Dec 2015 05:12:34 -0800 (PST), Nancy2
> wrote:

> Sounds yummy, Doris and Jill. Thanks. I think I will just leave nuts or seeds
> out, as I often do.
>
I never put nuts or seeds in pesto either. Not that I have anything
against them. I just don't want to use Chinese (or Asian) sourced
pine nuts, American is too expensive to hide and other nuts are too
pronounced a flavor. Pepitas might work for me, but either I don't
have them on hand or I don't think about them if I do.


--

sf

On 07/12/2015 2:59 PM, sf wrote:
> On Mon, 7 Dec 2015 05:12:34 -0800 (PST), Nancy2
> > wrote:
>
>> Sounds yummy, Doris and Jill. Thanks. I think I will just leave nuts or seeds
>> out, as I often do.
>>
> I never put nuts or seeds in pesto either. Not that I have anything
> against them. I just don't want to use Chinese (or Asian) sourced
> pine nuts, American is too expensive to hide and other nuts are too
> pronounced a flavor. Pepitas might work for me, but either I don't
> have them on hand or I don't think about them if I do.
>
>
I haven't bought any pine nuts for ages as one can never be sure of the
source. There is an Italian wholesaler here that supplies many of the
supermarkets with sauces, polenta etc. and they also have their own
retail outlet. I bought some cooked chestnuts there last year only to
find later "Product of China" in very small print.

--

On 12/6/2015 7:37 PM, 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.
>
Certainly, Nancy2. By all means nuts (of any kind) are optional. So
are the capers, actually.

Hmmmm. I never thought about pumpkin seeds. I think I'd skip them.

To me, the taste of the artichoke, lemon, garlic and parmesan cheese
pretty much stand on their own. It's a tasty spread. I first
encountered a taste of it a small shop in Collierville, TN. There was a
Civil War re-enactment. I bought a jar after tasting a sample. Went
home and re-created the recipe.

And no, I have no intention of canning anything. Just thought I would
share the recipe. It's pretty tasty. It doesn't make enough to open a
cannery.

Jill

On 12/6/2015 3:07 PM, Doris Night wrote:
> On Tue, 01 Dec 2015 09:44:39 -0500, 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 just made a half batch of this. Absolutely delicious!
>
> Doris
>
I'm glad you enjoyed it! I haven't made it in ages. The ingredients
are on my shopping list this week.

Jill