A recent client asked me to please prepare an Artichoke Pesto Sauce for a ravioli dish. I had never made an artichoke pesto sauce before and when I began researching some recipes, all I could really find were the kind made for dips. I decided to just play around with it and came up with this rich, creamy, decadent sauce that actually would make a great dip (serve chilled), but made an elegant sauce that we placed under the ravioli instead of on top! Enjoy!
Artichoke Pesto Sauce
- 3 8oz cans drained artichoke hearts (not marinated) or 2 bags frozen
- 3/4 cups grated parmesan cheese
- 3 whole garlic cloves
- 1/2 cup olive oil
- 1 cup raw cashews
- 1 cup water (less for dip, more for sauce)
- 4 sprigs parsley (any kind)
- 1 tbls Bonnie’s Tasty Herb Rub
- 5 basil leaves
- salt & pepper to taste
Add all of the above ingredients into a food processor and blend until a sauce (or dip) is formed. Taste it and adjust anything you need to. Add more water for a thinner sauce (I kept mine a bit thinner), but be sure to adjust salt if you do.
If using for pasta, warm the sauce over medium heat for about ten minutes.