Serves 1
Directions
- 1Combine all ingredients (artichokes, roasted pine nuts, garlic, anchovy fillets, lemon zest and juice, black pepper, olive oil, grated Parmesan, and salt) to make the Pesto Bianco.
- 2For pasta, add some cooking water and Taggiasca olives to the pesto.
Ingredients
- 250 g Carciofini, eingelegt (Artischocken)
- 1 Handvoll Pinienkerne, geröstet
- 1 Knoblauchzehe
- 3 Sardellenfilet
- Zitronenabrieb und Saft
- 1 Prise Schwarzer Pfeffer (Valle Maggia Pfeffer)
- 50 g Olivenöl, das gute Zeug
- 70 g geriebener Parmesan
- 1 Prise Salz
- Kochwasser
- Taggiasca Oliven
Tips
- It keeps for two weeks in the fridge.
- It's great as a bread spread, vegetable dip, or pizza topping with mortadella.
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