This recipe is two meals in one. You can just use the basic recipe to create a terrific artichoke dip, or you can add a few extras to make a scrumptious pesto sauce for pasta. Or you can do what I now do -- make a double batch, scoop out half at the dip stage and then add the remaining ingredients for the pesto sauce. Both freeze really well, so you can make double and save time another day. The dip recipe was adapted from one in the Whole Foods Allergy Cookbook. It is delicious with a fresh veggie platter, on crackers, or as a rich sandwich spread.
Blend all the ingredients together in a food processor.
For the dip:
- 1 14oz can artichoke hearts, drained (I remove outer leaves if tough)
- 1/2 cup rice breadcrumbs (you can use any breadcrumbs that work for you)
- 2 tsp capers with their juice
- 1/4 cup Manzanilla (green) olives (with or without pimentos)
- 1 tsp honey
- 1 Tbsp apple cider vinegar
- 1 Tbsp fresh parsley
- 1/2 cup olive oil
- fresh ground pepper to taste
- 1/2 - 3/4 cup fresh basil
- 2 cloves garlic
- 1/4 - 1/3 cup olive oil (pour in a steam while running the processor until you get the consistency you like)