I just didn’t feel like cooking the other night, so I sent Pat up to Mona Lisa Pasta to grab some dough balls for pizza. Because somehow, that makes me feel like I haven’t cooked. Go figure.
I pulled some artichoke lemon pesto out of the freezer, thawed it and slapped it on there. I roasted some asparagus and threw that on one of the pizzas, the other was definitely an experiment. On his way home from grabbing the pizza dough, a neighbor flagged Pat and handed him a handful of baby red cabbage greens. He wanted to eat them and he wanted to eat them right then. Having no clue if it would work out, I sauteed them in some bacon drippings with onions & garlic, then threw some bacon in at the last minute (also from the freezer. I do love my freezer.) That combo went on the second pizza.
And I just want to say, it turned out beautifully. I’m in awe of my culinary genius.
Here’s my recipe for the pesto. If you’ve never had artichoke lemon pesto, it’s great on pizza and as a spread for a nice grilled tomato/fresh mozz/basil sandwich. Try it.
Artichoke Lemon Pesto
1 can artichoke hearts
2-3 minced garlic cloves (or more)
1/3 cup olive oil
Juice & zest of a half to a whole lemon
1/4 cup chopped parsley
1/4 cup walnuts
1/2 cup Parmesan Cheese
Throw it all in the food processor and pulse until it’s a nice creamy pesto.