Cardoon Pesto
May 15, 2018
Keep refrigerated in an airtight container with a piece of plastic pressed directly over the top for up to 5 days.
Cardoon Pesto
SERVES
4PREP TIME
05 minCOOK TIME
45 minIngredients
1 pound cardoons (stalks cut into 1-inch by 2-inch pieces)
1 small, finely chopped garlic clove
1/3 cup toasted, finely chopped pine nuts
1/4 cup tightly packed fresh flat-leaf parsley leaves
1/2 teaspoon freshly grated lemon zest
2-3 teaspoons freshly squeezed lemon juice
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
1-3 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmesan
Directions
Trim and peel 1 pound cardoons and cut the stalks into 1-inch by 2-inch pieces.
Place cardoon in a large pot of lightly salted water and bring to a boil over high heat.
Reduce the heat and simmer until very tender, 30 to 40 minutes. Drain well and pat them dry.
In a food processor, combine chopped garlic clove and toasted pine nuts.
Add the cardoons, flat-leaf parsley leaves, freshly grated lemon zest, 2 teaspoons of freshly squeezed lemon juice, fine sea salt and freshly ground black pepper.
Blend, scraping down the side of the bowl, until it becomes a coarse puree.
Add 1 tablespoon of extra-virgin olive oil and freshly grated Parmesan. Blend again until incorporated and creamy (it will not be completely smooth).
Blend in up to 2 more tablespoons olive oil. Add up to 1 more teaspoon lemon juice and more salt and pepper to taste to reach desired consistency.
Good food brings people together.
So do good emails.
Good food brings people together.
So do good emails.
