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Ingredientes
- 1 jar (6-ounce) marinated artichoke hearts, liquid removed (I prefer Cara Mia)
- 1/3 c. Dry tomatoes, rehydrated in boiling water & liquid removed (reserve soaking water)
- 1Â 1/2 Tbsp. Grated Parmiagano Reggiano
- 1Â 1/2 Tbsp. Grated Pecorino Romano
- 2 Tbsp. Mixed Fresh Minced Herbs (Basil, Parsley, Thyme)
- 1 Tbsp. Extra Virgin Extra virgin olive oil
- 2 x Cloves Garlic
- 1 sm -med sweet red bell pepper, roasted, peeled & seeded
- 1 tsp Balsamic Vinegar (I like Fini) (up to 2)
- 1/3 c. Toasted Pignoli, Walnuts or possibly Cashews
- Â Â Black Pepper, freshly grnd, to taste
Direcciones
- Combine all ingredients EXCEPT reserved marinade from artichoke hearts & extra virgin olive oil in food processor. Blend till paste forms. Drizzle in slowly w/machine running sufficient artichoke marinade & extra virgin olive oil till pesto is of the right consistency. When dressing pasta w/pesto use reserved dry tomato water instead of pasta water if needed to thin consistency.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 97g | |
| Calories 344 | |
| Calories from Fat 323 | 94% |
| Total Fat 36.65g | 46% |
| Saturated Fat 16.47g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 168mg | 7% |
| Potassium 141mg | 4% |
| Total Carbs 4.42g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.05g | 1% |
| Protein 1.0g | 2% |
