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Artichoke tapenade

A different version of the traditional pesto where artichoke takes the place of basil, pecorino cheese replaces the Parmesan cheese, walnuts replace the pine nuts, and nut oil partially replaces the olive oil.

Creation by Erik Hermans, Harvest Coffee Brewers, Rotterdam, the Netherlands.

Recipe makes 660 grams.

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Allergens and dietary requirements

  • Nuts
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

300
g
artichoke hearts, cooked
80
g
walnuts
80
g
pecorino cheese
150
g
olive oil
50
g
nut oil
8
g
salt

Scale recipe

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