Artichoke Pesto Spread

Here Jeremy a recipe for you! 

This picture is from the wedding they were yummy

We made this recipe at my niece Jolene' s wedding and served it

on toasted sliced baguettes.  I had requests for the recipe so here you go.

1-8 oz. frozen artichoke hearts (I used the kind in a jar)

1-cup fresh flat leaf parsley packed down

1/2 cup toasted walnuts chopped

1-lemon, zested and juiced

2-cloves garlic

1/2 tsp. kosher salt

1/2 tsp. pepper

1/2 cup olive oil-drizzle in slowly

2/3 cup grated parmesan cheese

mix all ingredients accept last 2 ingredients in food processor

scraping sides down. Drizzle in olive oil slowly.  Fold parmesan cheese in. 

Chill serve on sliced toasted baguettes or crackers

We also made Gorgonzola and Cream Cheese balls

12 oz cream cheese at room temp.(use light or fat free)

1 cup gorgonzola cheese crumbled

1/4 c finely minced celery

2 tbl. finely minced onion(I used purple)

1/4 c. finely minced flat leaf parsley

4 tsp. chives minced

salt and pepper to taste and a couple of dashes of cayenne pepper.  

Mix all ingredients well, you can either make one big ball or like I did

small mini ones.  then roll them in finely chopped walnuts.  To make

them easier to take we stuck a pretzel stick in them and sat them on a cracker

they stick better if you don't roll the nuts on the bottom.  They were a real hit.

Kim