1 bag of frozen artichoke hearts, drained or 1 14 oz. can of drained artichoke hearts
½ cup pecans, chopped
⅓ cup parsley
⅓ cup basil
1 tsp minced roasted garlic (you can find this in a glass jar in your grocery store) stock up- its so good and helps when you are in a bind)
1 lemon, juiced
½ tsp salt and pepper each
½ cup extra virgin olive oil ( may need more based on personal preference and type of artichokes used)
1 cup parmesan cheese
1 pound of orzo
kernels from 2 corn on the cobs, cobs can be either grilled, steamed, boiled or roasted
1-1½ cups of cherry tomatoes (your preference)
Instructions
Combine ¾ of the artichokes in a blender or food processor with the pecans, salt, pepper, parsley, basil, lemon juice and garlic. Pulse until combined then slowly being pouring in the oil pulsing until pesto is nice and smooth. Set aside.
Meanwhile, boil the orzo according to the package directions, drain. If you are grilling/roasting your corn then butter each side and place on high heat or 400 for 10 minutes. If you are boiling the corn, place corn cobs in a large stockpot of boiling water and boil for 5-7 minutes. Regardless of method allow corn to cool and then remove kernels from the cob.
Combine the corn, orzo, artichoke pesto, parmesan cheese, cherry tomatoes and the remaining ¼ cup of artichoke hearts. Toss and enjoy.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2015/03/10/orzo-with-lemon-artichoke-pesto-roasted-garlic-corn-and-cherry-tomatoes/