Along the Grapevine

Sunchoke Lemon Pesto

19 Comments

DSC01298We have had a few light frosts already but the ground is wet and unfrozen. This means it’s the best time to harvest some of my favourites, among them sunchokes or Jerusalem artichokes. I have written several posts on these tubers, but if you are not familiar with them, refer to this post.

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The wonderful thing about sunchokes is that they taste just like actual artichokes. Also, they grow easily and are available from October till April at any time the ground is not frozen solid. They are inexpensive and if you have your own source, they are free!

On the downside, they do not store well. They can be stored in the fridge for a couple of weeks, but are best very fresh.  Once cooked, they have to be consumed within a day or two, and never try to freeze them. I have found drying and fermenting the best way to preserve them – until I came up with my latest sunchoke recipe, a pesto made with herbs, roasted sunchokes and roasted almonds. This kept well in the fridge for a week, and after that I froze the remainder, and neither the taste nor the texture suffered as a result. The artichoke flavour came through perfectly, and the lemon flavour and herbs were a delicious combination. Pine nuts, walnuts or filberts would work just as well, and as for herbs, use what you like and have on hand.

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Sunchoke Lemon Pesto

Ingredients

1/3 cup roasted sunchokes

1 cup lightly packed herbs (I used half and half mint and basil)

1 clove garlic

1/2 cup roasted almonds

juice of 1 lemon

a strip of lemon rind (optional)

1/2 tsp salt

1/3 cup olive oil

Method

Chop the nuts and herbs in a food processor. Blend in  the other ingredients, except the oil. Once everything is combined, add the oil slowly until you have the right consistency.

Like all pestos, this goes well with any kind of pasta. No need for cheese here, unless of course you really want it.

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Spread on crackers or bread, it makes a super and easy little snack.

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And it stores well!

Linked to Fiesta Friday #95

Related posts: Jerusalem Artichokes

Potato, Leek and Jerusalem Artichoke Soup

Jerusalem Artichoke Ravioli

Coconut Lime Jerusalem Artichoke Chips

Jerusalem Artichoke, Mushroom and Black Walnut Soup

Jerusalem Artichoke Gnocchi

Jerusalem Artichoke Tea Biscuits

Jerusalem Artichoke and Fennel Soup

Sunchoke and Cauliflower Pizza Crust

Sunchoke Dip

 

 

 

 

 

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

19 thoughts on “Sunchoke Lemon Pesto

  1. Hilda, thank you for sharing. I never heard of sunchokes before, but if they taste anything like artichokes, I’m sure I would love them!

    Liked by 1 person

  2. you are so clever. Date: Fri, 20 Nov 2015 19:32:00 +0000 To: elizabeth-mitchell@hotmail.co.uk

    Liked by 1 person

  3. Sounds delicious Hilda! Lemony and earthy!

    Liked by 1 person

  4. This looks so good, Hilda.🙂

    Liked by 1 person

  5. Nice presentation, great idea, even has a sunny name

    Liked by 1 person

  6. What a unique pesto! And we had snow today!! I cant believe winter has started already, but atleast where you are at it is a bit warmer, it looks like the middle of December here!

    Liked by 1 person

  7. I have never herd of these before but I like the sound of them!!! And I love the sound of this pesto! Yummy🙂

    Liked by 1 person

  8. We grew sunchokes one year and I am not sure why we didn’t do it again, I will make sure we plant some next year! Your pesto is very inventive and it sounds delicious🙂 Happy Fiesta Friday!

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    • Thanks Ginger for stopping by. Sunchokes are just another name for Jerusalem artichokes. It is sometimes difficult when using local terms when our readers are from everywhere. Around here they are called Jerusalem artichokes, and perhaps it is in the US they are more often referred to as sunchokes, which I think is kind of a sweet name for them.

      Liked by 1 person

    • Thanks Petra. I am surprised after planting them once they disappeared. They have a reputation for never going away. You must have done a super job of picking them! Happy Fiesta Friday to you too!

      Liked by 1 person

      • It was a deep dig and with a new allotment I need to find a new spot. They are delicious and your pesto sounds to good to miss!🙂 Next year!

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  9. It sounds amazing – like everything you make, really😉 I’ve never heard of sunchokes before, but Jerusalem artichokes we can get. That pesto sounds wonderful

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  10. I planted 2 sunchoke roots in a pot but I don’t think they’re happy. I want to put them in the ground but several sites mention they’re invasive. Just how invasive are they? Can’t be as bad as horsetail weeds which I’ve been battling forever!

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  11. If these sun chokes taste as good as artichokes I could finish your pesto with a spoon!

    Liked by 1 person

  12. Sounds different which I like! Very unique!

    Like

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