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Posted By elizabeth On March 7, 2010 @ 1:51 am In Shabbos Recipes | No Comments
1 (14-ounce) can water-packed artichoke hearts, drained
1 packed cup basil leaves
2 cloves garlic, peeled
1/2 cup reduced-sodium chicken broth, or more as needed
2 tablespoons olive oil
In a blender, combine artichoke hearts, basil, garlic, 1/2 cup chicken broth, oil, and salt and pepper to taste. Process until smooth, adding more broth, if necessary, to create a thick sauce.
Serve with grilled chicken or pecan chicken .
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URL to article: http://www.gourmetkoshercooking.com/2010/03/artichoke-pesto/
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 pecan chicken: http://gourmetkoshercooking.com/2010/03/pecan-chicken/
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