When the end of the day renders you with just about enough strength to wrestle a stuck cork out of the wine bottle, you know that dinner has to be basic. My basil is in full force right now,but the weather has been pea soup humid. The very notion of turning on the toaster oven to roast pignoli( pine nuts) makes me cringe.
Cue entrance : the pesto alternative!
Ingredients:
1 can artichoke hearts in water( if you are watching your sodium, drain the artichoke hearts and use about 3-4oz filtered water)
generous handful of basil rinsed and roughly chopped
a good wedge of lemon to taste
olive oil to taste
Take a can of artichoke hearts in water and pour the whole thing in the blender, add a generous handful of basil leaves ( rinsed and shredded), lemon juice to taste and a few dashes of olive oil, cover and puree. In the time it takes to boil some angel hair pasta you have created a lovely delicate sauce. Add cheese if desired- I used a Pecorino /Asiago blend. And of course pour your favorite summer white wine or mineral water with lemon. -Cheers!
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