Our Artichoke & Basil Almond Pesto is a condiment meant for Spring recipes. Our pesto takes the classic (basil, garlic, EVOO, and parmesan) and elevates it by adding earthy California-grown artichoke hearts and almonds. This combination of ingredients pairs perfectly with buttery puff pastry and Spring-sprouted leeks, scallions, and shallots.
Serves 6-8
Ingredients:
2 sheets puff pastry
2/3 cup whole milk ricotta
1 shallot, peeled and sliced
4 leeks, trimmed and halved
4 green onions, trimmed
2 tablespoons Gil’s Double Garlic Olive Oil
1/2 teaspoon Big Sur Herbs de Provence
Pinch San Fran Sea Salt
1 egg, beaten
Instructions
Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the two sheets of puff pastry on the prepared baking sheet, overlapping slightly. Pinch the overlapping seam together to seal.
Evenly spread the pesto sauce over the puff, leaving about 1-inch of border around the edge. Dollop ricotta in tablespoon portions on top of the pesto and sprinkle with sliced shallot. Top with leeks and place the green onions pieces in the spaces between the leek halves. Drizzle the onions with olive oil and season with herbs de Provence and salt. Brush the border with egg wash and place in the oven. Bake for 15 minutes then increase the oven’s temperature to 425° and bake for 5-8 minutes more, or until the leeks are tender and the crust is golden and crisp. Remove from the oven and set aside on a wire rack to cool before slicing and serving.