Technically, pesto is olive oil, pine nuts, basil, garlic and maybe a little parmesan. I didn't have all that stuff, so I winged this. We ate it tonight, rolled up in Belgiosio's Mozzarella Roll with a few capers and a bit of kalamata olive spread, accompanied by toasty bread and a great big salad.
Almond and Artichoke Pesto
1 cup whole raw almonds
2 tbsp pine nuts
1/2 cup artichoke hearts (about 6 small)
1/4 cup olive oil
1/2 bunch of fresh parsley
2 or 3 cloves of garlic
1 tbsp fresh oregano leaves
1 1/2 tbsp white balsamic vinegar (or lemon juice)
1/4 tsp salt
1/4 tsp freshly grated nutmeg
a grind of black pepper
Grind all ingredients to a paste in a food processor. If possible, allow to cool and thicken overnight before using to stuff the cheese roll.
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