Artichoke Pesto


  • 1 can artichoke hearts, drained well
  • 2 oz chunk of Parmesan (or ~1 cup grated)
  • 1-2 cloves garlic
  • Juice of half a lemon
  • 1 handful fresh baby spinach or arugula
  • Salt
  • Black Pepper
  • 2-4 Tbsp olive oil

Place artichokes, Parmesan, and garlic in the bowl of your food processor and pulse several times. Add lemon juice, spinach, salt, and pepper and stream in the olive oil while processing. Toss with pasta, spread on sandwiches, etc.

From Confections of a Foodie Bride


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