August 17, 2010

Artichoke Hazelnut Pesto Spread

We were attended a going-away/everyone's -been-so-busy-we-should-get-together party and we were to bring something to snack on. I went looking through my many recipes I've found from many food blogs and saw a recipe I saved from Cookin' Canuck for this Artichoke Hazelnut Pesto Spread. Sounded good to me! I made double the recipe, so those measurement are in the recipe posted below.

Artichoke Hazelnut Pesto Spread
(original recipe can be found at Cookin' Canuck here.)

1/4 cup hazelnuts, toasted and then chopped
2 cans (14 oz.) artichoke hearts, drained
2 cloves garlic
1/2 cup Parmesan cheese
1/2 cup olive oil
1/4 cup chopped fresh parsley

Lightly toast hazelnuts in a dry skillet over medium-low heat. Let cool to room temperature, then pulse in food processor until finely chopped.

To the food processor add artichokes, garlic, and Parmesan cheese. Pulse until smooth. With food processor running drizzle in the olive oil. Pulse until the olive oil is combined well with the artichoke mixture.

Stir in fresh chopped parsley. Garnish top with fresh parsley and chopped hazelnuts.
Serve with cracker, toast points or raw veggies.

Artichoke Hazelnut Pesto Spread with
French Baguette and Rosemary Foccacia from Blackbird Baking Co.

This spread is nice and garlicky and had a slight crunchy texture from the hazelnuts. I think it has wonderful flavor and is sure to be a crown pleaser. It was quick and easy to put together, you are really only dirtying your food processor bowl and a small pan to toast the nuts. It tastes great on crackers or bread...but I prefer the bread, especially since its from Blackbird Baking Co.

Dig in to this great simple, tasty spread!

Eat, Drink and Be Merry!!


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