We got to sample some pestos at Boordy Vineyards last Saturday (we didn’t go this past Saturday – went to the Inner Harbor and listened to music instead)… anyway, one of the pestos that we tried was Lemon Artichoke which we both really liked so we thought we could re-create it at home. The basics for the recipe came from this Lemon Artichoke Pesto recipe from RecipeTips.com… by basics I mean it gave us the ingredients and we fudged with the quantities!
Flat leaf (Italian) parsley and fresh basil chopped into a delicious smelling pile of herbs
Fresh squeezed lemons (2) – I hadn’t thought of this in years but this brought back memories of having a lemon bush in our front yard when I was growing up and having to go pick lemons for all sorts of recipes.
Parmesan & walnuts “pulsed” down to a fine chop
A touch of olive oil too and some chopped garlic – really a delicious mixture of flavors
Tuna fillets – rinsed, patted dry then chopped garlic and freshly ground pepper – on a hot grill pan
Cooked brown rice spaghetti noodles (gluten-free) were tossed into the hot pan with some olive oil and then some of the pesto
Not a bad dinner for a Monday Night
** Note – we decided we would like it slightly more lemony so might try adding some zest to the mixture but still pretty tasty!