Tuesday, January 1, 2013

Happy New Year 2013!



2012 flew by so fast. Lots of fun and exciting things happened to us in 2012. 
A new addition to our family (puppy), summer vacation (Puerto Rico), J's new job, and my short trip to Jakarta to see family and friends. We took bread making classes in San Francisco, watched a couple of touring Broadway shows, and shared some wonderful and memorable meals with family and friends.
All in all, 2012 was a great year.

So, on this first day of 2013, please allow me to wish you all a joyous and happy new year. May this new year brings immense happiness in all you do, the creativity and passion to cook and to try new things, and may we will never gain weight from all the cooking and eating we'll do in upcoming year.

Artichoke Lemon Pesto
Ingredients:
  • 1 can quartered artichoke hearts
  • 1/2 cup olive oil
  • 6 cloves garlic, peeled
  • 1/4 cup fresh flat leaf Italian Parsley, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon freshly grated lemon rind
  • Salt and pepper to taste
Directions:
Put all of the ingredients in a food processor and pulse until smooth. Store in airtight container in refrigerator.

Note: Artichoke lemon pesto is great for dip, or spread, or mix with pasta (mix hot cooked pasta with some pesto, sprinkle with grated parmesan cheese)



8 comments:

  1. Yum! This is right up my alley - all my favorites! I'm going to have to make this soon!

    ReplyDelete
  2. Sounds great. And I just bought a jar of artichoke hearts from Costco that I need to use up. This should do it! Thanks.

    ReplyDelete
  3. So delicious -- thank you for sharing!

    ReplyDelete
  4. This was delicious! I posted a link to it on my blog because so many people requested the recipe. I can't wait to try it on pasta.
    http://www.chatterpiekitchen.com/2013/02/focaccia-with-lemon-artichoke-pesto.html

    ReplyDelete
  5. This sounds scrumptious! how long would you say this would last in the fridge?

    ReplyDelete
    Replies
    1. I had it in the refrigerator for more than 2 weeks before we finished them all. It still tasted good. Might last a little longer, I think, but never done it. HTH :)

      Delete
  6. I would love to make this!! How big of a can should I get of the artichoke hearts and should they be marinated or not?

    ReplyDelete
  7. I put it in my refrigerator until it finish, and I used it with toast or pita in my breakfast. It was delicious.

    ReplyDelete