Gastronomixs

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, De Limonadefabriek, Streefkerk, the Netherlands.

Recipe makes 660 grams.

Artichoke tapenade

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Ingredients

300

g

artichoke hearts, cooked

80

g

walnuts

80

g

pecorino cheese

150

g

mild olive oil

50

g

nut oil

8

g

salt

Preparation method

  • Finely chop the artichoke hearts.
  • Grate the pecorino.
  • Blend all the ingredients to a beautiful tapenade.

Serving suggestions

  • Add the tapenade to some pasta - simple but delicious!
  • As a topping for walnut bread.
  • As a basis for a dressing or vinaigrette.

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