Wednesday, April 21, 2010

Artichoke Pesto

One of our recent guests at the Inn Above Onion Creek loved our artichoke pesta and he has a party this weekend that he wants to serve it at. It's a typical chef's recipe in the fact that it's a bit vague.

1 can artichoke hearts
1/2 cup toasted pine nuts
1/2 cup diced bell peppers
1/4 cup diced purple onions
1/2 cup crumbled feta cheese
Olive Oil

In a food processor combine artichoke hearts and pine nuts. Slowly add olive oil until mixture becomes creamy.
Saute Peppers and Onion in oil until translucent. Toast chibatta bread in 375 degree oven. Spread pesto on toasted chibatta, then add bellpepper & onion mixture followed by the feta. Drizzle Olive oil on top and enjoy

Inn Above Onion Creek