Artichoke and Potato Gratin with Carrot Green Pesto

Name: Artichoke and Potato Gratin with Carrot Green Pesto
Ingredients: ½ cup carrot greens, stems removed; ½ cup peas, fresh or frozen; 3 tablespoons almonds, toasted; 3 garlic cloves, minced; 2 tablespoons lemon juice; 4 tablespoons Parmesan cheese; ½ teaspoon kosher salt; 3 tablespoons olive oil; 3–6 tablespoons water (as needed); 1½ tablespoons unsalted butter; 1½ tablespoons all-purpose flour; 1 cup whole milk; Kosher salt to taste; 2-3 yukon gold potatoes; 2, 8.5oz cans artichoke hearts, drained; Pesto cream Sauce; Parmesan cheese for garnishing

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Try out this Artichoke and Potato Gratin with Carrot Green Pesto from Katie Baker of The Gracious Plate.

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Ingredients

½ cup carrot greens, stems removed
½ cup peas, fresh or frozen
3 tablespoons almonds, toasted
3 garlic cloves, minced
2 tablespoons lemon juice
4 tablespoons Parmesan cheese
½ teaspoon kosher salt
3 tablespoons olive oil
3–6 tablespoons water (as needed)
1½ tablespoons unsalted butter
1½ tablespoons all-purpose flour
1 cup whole milk
Kosher salt to taste
2-3 yukon gold potatoes
2, 8.5oz cans artichoke hearts, drained
Pesto cream Sauce
Parmesan cheese for garnishing

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Artichoke and Potato Gratin with Carrot Green Pesto

Ingredients

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