Artichoke Pesto
Ready In: 15 mins
Serves: 9
Yields: 2 1/4 cups
Ingredients
- 2 (14 ounce) cans quartered artichoke hearts, rinsed and drained
- 1⁄2 cup grated fresh parmigiano-reggiano cheese
- 1⁄4 cup finely chopped fresh parsley
- 2 teaspoons grated lemon rind
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1⁄4 teaspoon salt
Directions
- Place artichokes in food processor and pulse until finely chopped (5 times).
- Add remaining ingredients and pulse to combine.
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