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Text File  |  1995-09-27  |  911b  |  25 lines
  1. Newsgroups: rec.food.recipes,rec.food.veg,rec.food.veg.cooking
  2. From: dana@uclink.berkeley.edu (Dana Lear)
  3. Subject: LACTO: Artichoke 'pesto'
  4. Message-ID: <2u49f0$psg@agate.berkeley.edu>
  5. Organization: University of California, Berkeley
  6. Date: Mon, 20 Jun 1994 15:07:22 GMT
  7. Archive-Name: lacto/artichoke-pesto
  8.  
  9.  
  10. Artichoke pesto
  11.  
  12. 1/4C toasted pine nuts                               
  13. 1/2C grated parmesan (most expensive not necessary)       
  14. 1-2T olive oil
  15.   5  cooked artichoke hearts & bottoms                                 
  16.   3  cloves garlic, or to taste                                          
  17. 1-2t lemon juice
  18. warm water                                                 
  19.                                                                         
  20. throw it all in a food processor or mortar. add water until desired
  21. consistency, i.e., more for sauce, less for dip. makes about 1 cup.
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