Cardoon Pesto

|
May 1, 2017
Cardoon pesto

This recipe is excerpted from The Vegetable Butcher, Workman Publishing, copyright 2016.

Cardoon Pesto

SERVES

4

PREP TIME

05 min

COOK TIME

45 min

Ingredients

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.

What our editors love right now

Good food brings people together.
So do good emails.

  • Hidden
  • Hidden
  • Hidden
  • Hidden
  • Hidden