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