Lemon Artichoke Pesto Recipe

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Combining artichokes with herbs and cheese adds a wonderful zesty flavor to this pesto for pasta or a spread on bread and crackers.
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Ingredients
  • 6 ounces artichoke hearts marinated in oil, quartered
  • 5 tablespoons olive oil, extra virgin
  • 5 tablespoons Parmesan cheese
  • 1/3 cup fresh basil or parsley
  • 4 tablespoons lemon juice
  • 1 cup walnuts
  • 2 garlic cloves, quartered
  • salt and pepper to taste
Directions
PREP
30 mins
READY IN
30 mins
  • Drain oil from artichokes. Chop the artichokes, cheese, and nuts into small pieces, or pulse ingredients in a food processor to grind into bits.
  • Add oil and lemon juice to the chopped ingredients blending together thoroughly. Mince garlic and herbs and add to mixture.
  • Salt and pepper to taste.
  • Refrigerate and use within several days or freeze for longer storage.
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