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Photo of Artichoke Pesto by WW

Artichoke Pesto

0
Points® value
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
12
Difficulty
Easy
A delicious spin on an Italian classic. Use the spread over roasted vegetables, as a baked potato topping or on crackers.

Ingredients

Canned artichoke hearts without oil

1¼ cup(s), drained and rinsed (about 5)

Garlic

1 clove(s), large, quartered

Fresh basil

1¼ cup(s), packed

Pine nuts

¼ tbsp(s), toasted*

Grated Parmesan cheese

3 tbsp(s), fresh, such as Parmigiano-Reggiano

Water

3 tbsp(s)

Table salt

½ tsp(s)

Instructions

  1. Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until well-chopped but coarsely-grained. To refrigerate up to 2 days, spoon into a small bowl and press plastic wrap right against the dip's surface to minimize the dip turning brown.

Notes

*Toast the pine nuts in a dry skillet over medium-low heat until lightly browned, stirring occasionally, to release their aromatic oils.

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