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Chef Don's
Favorite Sauce, Pesto & Salsa Recipes
Key Lime Artichoke Pesto
Yield: 1 cup
3/4 cup Artichoke pulp, cooked (2-3 Artichokes)
1 Tbsp. Key Lime Pulp, chopped
2 Sun Dried Tomato Halves, fine dice
1 tsp. Basil, chopped
1 tsp. Parsley, chopped
1 Tbsp. Pine Nuts, chopped
1 Tbsp. Key Lime Juice
1 tsp. Lemon Juice
2 tsp. Olive Oil
2 tsp. Garlic, minced
1 Tbsp. Parmesan Cheese, grated
Salt and Pepper to taste
Wash the artichokes in cool water. Remove the leaves
closest to the stem. Cut the stem off and the cut the top 1/4 of the
artichoke off. Boil gently in water with a couple slices of lemon for
30-40 minutes. When the artichokes have softened remove from the water
and turn upside down on a rack to drain and cool. Remove the hearts and
the pulp from the leaves and place into a food processor with the rest
of the ingredients. Pulse until well combined and the artichoke is
almost pureed. Adjust seasonings and refrigerate for 2 hours.
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