Artichoke and Pine Nut Pesto
- Reviews 6
Ready In: 10 mins
Serves: 4
Ingredients
- 1 cup artichoke heart, cooked (canned would be fine, and roughly chopped)
- 1⁄8 cup raw pine nuts
- 1⁄4 cup extra virgin olive oil
- 1 small garlic clove, peeled and minced
- 1⁄3 cup parmesan cheese, finely grated
- coarse salt, a pinch (just a little since the parmesan is salty, you can always add more salt when finished)
- fresh ground black pepper, a few grinds
- 1 -2 teaspoon fresh tarragon leaves, thinly sliced (use as much as you would like, to taste...I like 1 t.)
Directions
- Pulse the first 7 ingredients together in a food processor. Stir in the tarragon and season to taste with more salt and pepper, if needed.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off