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Artichoke and Preserved Lemon Pesto

Courtesy of Chef Tom Dunklin
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Ingredients Method

Ingredients
  

  • 1 cup Artichoke hearts fresh, boiled, and chopped (outer leaves and sharp tips trimmed)
  • 2 tbsp Preserved lemon peel, chopped
  • 1 tbsp Shallots, chopped
  • 1 tbsp Parsley, chopped
  • 1 tbsp Chives, chopped
  • 1 tbsp Mint, chopped
  • 1 tbsp Garlic confit
  • 1/4 cup Pure olive oil
  • 1 tbsp Lemon juice
Optional: Tabasco, salt, and white pepper to taste

Method
 

  1. Combine all ingredients in a mixer and blend until smooth.
  2. Season with Tabasco, salt, and white pepper.
  3. Serve with pasta, as a dip for flatbread, as pizza sauce, or brush on crostini and bake to enjoy with steamed clams or mussels.