(information retrieved from Kimpton Hotel Newsletter http://www.lifeissuite.com/2014/04/let-the-springtimes-roll/)

 

Artichoke and Preserved Lemon Pesto

 

Chef Tom Dunklin, Three Degrees Waterfront Bar & Grill, Portland, OR

1 cup artichoke hearts, fresh, boiled and chopped (outer leaves and sharp tips trimmed)

2 tablespoons preserved lemon peel, chopped

1 tablespoon shallots, chopped

1 tablespoon parsley, chopped

1 tablespoon chives, chopped

1 tablespoon mint, chopped

1 tablespoon garlic confit

¼ cup pure olive oil

1 tablespoon lemon juice

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

For more recipes, visit http://www.lifeissuite.com/2014/04/let-the-springtimes-roll/