Instructions: Drain the artichokes, reserving the oil. Taste the marinade. If you dont like the flavor, then use 1 to 2 tablespoons of good olive oil. Rinse the artichokes in luke-warm water. Drain well. Cut in half if pieces are large.

Place artichokes, marinade lemon juice and zest, green onions, cilantro and green chile in food processor or blender and puree until smooth. Add additional oil if needed. Taste and add salt. Stir down sides, add nuts and process for 5 to 10 seconds. The nuts should remain slightly chunky in a smooth artichoke cilantro base.

TIP: Blanch the jalapeno or use roasted pepper.

TIP: If the sauce will sit for more than 1 day, then dip the herbs in boiling water 1 to 2 seconds; shock with cold water; towel dry. Proceed with recipe. VARIATION: omit jalapeno. Add 2 tablespoons asiago or parmesan cheese with a pinch of roasted garlic and another herb, like thyme or rosemary.

See the original recipe here: http://www.gardennursery.com/ngnrt027.htm. The authors said "We were out of basil and wanted pesto to serve to a crowd. using the ingredients at hand we came up with this recipe. Spread on bread or serve as a dip with fresh vegetables."

Description: "with Jalapeno or Cheese"

Serving Ideas : Use as a condiment, pasta sauce, spread, or dip. Especially good with baked potato.

NOTES : This is a basic recipe; easy to vary. Ive added juice instead of more oil when I wanted it thinned. Good with or without the chile pepper. Good with less cilantro or use a mild basil.

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