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Recipes

Artichoke Pesto

 

 

Recipes by Chef Richard Goss, Richard's Kitchen, Franklin.

 

“A great summer snack with cocktails outdoors is a pesto made with artichoke hearts,” Goss said. This appetizer can be prepared a day in advance and stored in the refrigerator. Simply allow the pesto to come to room temperature 30 minutes before serving.

1/2 cup extra virgin olive oil
2 teaspoons minced garlic
1/2 cup pine nuts
2 cups canned artichoke hearts, drained
1/2 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper

Combine ingredients in a food processor and process until smooth — stopping once to wipe down the sides of the bowl with a spatula. Serve with grilled or toasted bread rounds or your favorite savory crackers. 

 

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