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.
2Combine 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.
3Combine 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.
4For pasta, add some cooking water and Taggiasca olives to the pesto.
5For pasta, add some cooking water and Taggiasca olives to the pesto.
6For pasta, add some cooking water and Taggiasca olives to the pesto.
Ingredients
250 g Carciofini, eingelegt (Artischocken)
250 g Carciofini, eingelegt (Artischocken)
250 g Carciofini, eingelegt (Artischocken)
1 Handvoll Pinienkerne, geröstet
1 Handvoll Pinienkerne, geröstet
1 Handvoll Pinienkerne, geröstet
1 Knoblauchzehe
1 Knoblauchzehe
1 Knoblauchzehe
3 Sardellenfilet
3 Sardellenfilet
3 Sardellenfilet
Zitronenabrieb und Saft
Zitronenabrieb und Saft
Zitronenabrieb und Saft
1 Prise Schwarzer Pfeffer (Valle Maggia Pfeffer)
1 Prise Schwarzer Pfeffer (Valle Maggia Pfeffer)
1 Prise Schwarzer Pfeffer (Valle Maggia Pfeffer)
50 g Olivenöl, das gute Zeug
50 g Olivenöl, das gute Zeug
50 g Olivenöl, das gute Zeug
70 g geriebener Parmesan
70 g geriebener Parmesan
70 g geriebener Parmesan
1 Prise Salz
1 Prise Salz
1 Prise Salz
Kochwasser
Kochwasser
Kochwasser
Taggiasca Oliven
Taggiasca Oliven
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.