Easy Homemade Artichoke Pesto
A delightfully Easy Homemade Artichoke Pesto sauce made with walnuts and parsley, bursting with fresh flavors and ready in mere minutes.
Servings 2 cups
Ingredients
- 12 ounce jar of oil packed artichokes
- 1/2 cup walnuts
- 2 garlic cloves
- 1/3 cup grated Parmesan cheese
- 1 1/2 cups firmly packed Italian parsley
- 2 generous pinches of chili pepper
- 2 tablespoons of freshly squeezed lemon juice
- 3/4 cup extra virgin olive oil
- salt and pepper to your taste
Instructions
- In a food processor add the first 7 ingredients and with the motor running pour in the extra virgin olive oil and pulse just until you get a smooth paste.
- Stir in the salt and pepper to your taste.
- You can use artichoke pesto as a condiment in sandwiches, tossed with your favorite pasta or simply to enhance the flavors in a particular dish.
Notes
STORE PESTO in the fridge for up to 1 week with a layer of oil over the top to keep the greens from oxidizing or freeze for longer shelf life.