The artichoke, almond, and walnut pesto, an excellent topping for pasta but also for risotto, bruschetta, and for filling cream puffs thinking of celebrations, is prepared in no time.
If you get large Roman artichokes, you’ll make a great impression at the table and much less effort than with the smaller artichokes because Roman ones are meatier. I also use the first part of the stems, removing the external fibers well and cooking them in small pieces.
If you like the artichoke, almond, and walnut pesto, surely you will find some other interesting recipes below to save, and then we will immediately after the photo discover how to prepare the artichoke pesto!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Artichoke, Almond, and Walnut Pesto
- 2 cups artichokes (net of waste)
- 2 cloves garlic
- 1 oz almonds
- 1 oz walnuts
- 1.75 oz grated parmesan cheese (grated)
- 1 sprig parsley
- 2 tbsp extra virgin olive oil
- to taste salt
- 1 lemon
Tools
- 1 Blender immersion
Preparation of Artichoke, Almond, and Walnut Pesto
To prepare the artichoke, almond, and walnut pesto, first prepare a large bowl with cold water and add the lemon juice.
Then clean the artichokes by removing the tougher outer leaves, the tips, and the stem, leaving only a few inches at the base, remove the inner fuzz and soak them in the lemon water.
Once you have cleaned all the artichokes, drain them from the water, dry them, and cut them into the thinnest slices you can.
Heat a little olive oil in a pan along with the garlic cloves, toss in the artichokes and let it sauté for 8/10 minutes, then pour them into your immersion blender’s cup.
Add the grated cheese, the shelled and coarsely chopped almonds and walnuts, season with salt, and start blending in bursts to avoid heating the blender blades.
Add the parsley and gradually the extra virgin olive oil until you reach the desired consistency.
If you like it chunky like us, a few minutes will suffice, but if you want a smooth pesto, keep blending until it becomes creamy.
The artichoke pesto can be stored in an airtight glass jar in the refrigerator, making sure to cover the pesto with extra virgin olive oil and.. ENJOY YOUR MEAL
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