Artichoke Pesto
0
Points®
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.
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