Yield: 4 Half Pints
1 14oz. Can Quartered Artichoke Hearts, Drained
1 Cup Extra Virgin Olive Oil, Divided
½ Teaspoon French Grey Salt
1 Teaspoon Ground Green Peppercorns
½ Cup Sliced Almonds, Roasted
1 Tablespoon Chopped Capers (Optional)
1 Cup Chopped Flat Leaf Italian Parsley
1 Tablespoon Mediterranean Kitchen Seasoning
OR Lemon Grove
1½ Tablespoon Fresh Lemon Juice
1 Cup Finely Grated Parmigiano-Reggiano
Salt and Pepper To Taste
Pesto is more than just one of our Signature dishes here at the farm – it’s one of our trademark recipes that our guests have come to depend on. Whether kale pesto, or tomato pesto, ramp pesto, or this beautiful artichoke version, we always have some on hand in the refrigerator, and more in the freezer. They all add something special to the occasion. Sometimes we serve them on bruschetta with cocktails; other times we mix some into our pasta dishes – or quiche, or soup. The possibilities are almost limitless. But no matter how you use them, they promise to add amazing flavor to any dish. This artichoke pesto is no exception. Once you give it a try, you’re bound to make it part of your repertoire.
Place artichokes in bowl of food processor. Pulse several times, then salt, pepper, add almonds, capers (if using), parsley, seasoning blend, Parmigiano-Reggiano, and lemon juice. Pulse again several times.
Slowly drizzle remaining olive oil into the bowl. Process until desired consistency has been reached. Refrigerate pesto until ready to use. To freeze, place in an airtight container, cover with olive oil, seal, and freeze.