- September 2004
- Serves 6
- Ready in 5 minutes
This quick and easy cheat’s pesto simply combines regular basil pesto with the subtle flavour of artichoke; making a dip with a difference.
For another way with artichoke, try these crispy artichokes with hazelnut salsa verde as a tasty aperitif
- Gluten-free recipes
- Vegetarian recipes
- 150g fresh pesto
- 280g jar baby artichokes in olive oil
- Extra olive oil
- Put the pesto into a food processor. Add the artichokes and the oil from the jar (there will be about 6 tablespoons) and blend everything briefly to make a pesto. Put in a bowl and cover with a thin layer of olive oil to prevent the pesto from discolouring.
- Before serving, mix the oil into the pesto, then divide between 6 serving bowls and serve with the garlic breadsticks.
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