This super easy and delicious pesto can be used as a nice dip with your Pão de Queijo flatbread, as a sauce for courgette pasta or kale salad mix. It will enhance any dish you have going and it’s done under 10 minutes. I like those numbers.
I’m usually a proponent of more is more when it comes to garlic, but in this recipe the garlic is raw, the more you add the spicier it gets. So that’s why I start off with two, you can always add more after but make sure to taste it before you add more.
I made this one night when I wasn’t really in the mood for anything elaborate but still wanted to eat something homemade. Quick and easy, we still had a pack of sweet potato noodles which you only need to soak in hot water, boil for a few minutes and mix with the sauce and done! The noodles I used are Korean sweet potato noodles also known as glass noodles. They’re regularly used in Korean stir-fries and are made of sweet potato starch and water.
When using it as a dip the amount of salt is just right, but if you are using it as a base for pasta or salad it might need more to maintain the flavors once combined. Let me know how you decide to use this pesto, always curious what people are up to in their kitchens.
Artichoke Basil Pesto
- Blender or Food processor
- 1 can artichoke hearts drained
- 30 gram fresh basil
- 2 cloves garlic
- ¼ cup pine nuts
- ¼ cup olive oil
- ¼ tsp salt
- fresh black pepper to taste
- Add all ingredients except olive oil and black pepper to food processor and blend to a smooth consistency.
- Slowly add olive oil while food processor is mixing.
- Taste, add fresh black pepper and taste again.