Lemon Artichoke Pesto

Got this recipe out of Cooking magazine. This pesto goes well with cheese ravioli. This recipe uses 1/2 of a 14 oz. can of artichoke hearts. You can add the rest of the artichokes into the pasta if you want extra flavor.

• Ready In: 10 mins
• Serves: 4-6
• Yields: 6 cups

Ingredients

• 1  cup canned artichoke heart, quartered
• 2  large garlic, cloves minced
• 1⁄2 cup  packed fresh basil
• 1⁄4 cup water
• 2  tablespoons  freshly grated parmesan cheese
• 1 1⁄2 tablespoons lemon juice
• 1  tablespoon extra virgin olive oil
• 1  teaspoon  grated fresh lemon rind
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper, freshly ground

Directions

1. Place all the ingredients in food processor and process until pureed.
2. Toss with you favorite pasta choice (we chose ravioli) about 30-60 seconds or until heated through.