Artichoke Pesto

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

1. In a food processor, combine the artichoke hearts, minced garlic, fresh basil leaves, grated Parmesan cheese, and toasted pine nuts.
2. 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.
3. Add the lemon juice, salt, and black pepper. Pulse a few more times to incorporate.
4. Taste the pesto and adjust the seasoning as needed, adding more salt, pepper, or lemon juice if desired.
5. 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.