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Artichoke Pesto
Discover the vibrant flavors of this Artichoke Pesto, a luscious blend of tender artichoke hearts, aromatic garlic, and fragrant basil, all harmonized with the richness of Parmesan cheese and the buttery crunch of pine nuts. This unique twist on traditional pesto is perfect for spreading on crusty bread, tossing with pasta, or serving as a vibrant dip for fresh vegetables. A delightful Mediterranean creation that brings a touch of sunshine to your table!
Ingredients
- Artichoke hearts
- 1 can (14 oz) or 1 1/2 cups cooked fresh artichoke hearts, chopped
- Garlic cloves
- 2, minced
- Fresh basil leaves
- 1 cup, packed
- Parmesan cheese
- 1/2 cup, grated
- Pine nuts
- 1/4 cup, toasted
- Olive oil
- 1/3 cup
- Lemon juice
- 2 tablespoons, freshly squeezed
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon, freshly ground
Instructions
- In a food processor, combine the artichoke hearts, minced garlic, fresh basil leaves, grated Parmesan cheese, and toasted pine nuts.
- With the processor running, slowly drizzle in the olive oil until the mixture is well combined and smooth. You may need to scrape down the sides of the bowl occasionally.
- Add the lemon juice, salt, and black pepper. Pulse a few more times to incorporate.
- Taste the pesto and adjust the seasoning as needed, adding more salt, pepper, or lemon juice if desired.
- Transfer the artichoke pesto to a serving bowl and serve immediately, or store in an airtight container in the refrigerator for up to one week.
Dietary Information
Servings: 4 Dish Type: Sauce/Dip Prep Time: 15 minutes Calories: 250 Fat: 22g Carbs: 5g Protein: 7g Sodium: 380mg Sugar: 1g
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