Photo of Artichoke pesto by WW

Artichoke pesto

2
Points®
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
6
Difficulty
Easy
This is a delicious spin on an Italian classic. Use the spread over roasted vegetables, as a baked potato topping, or on crackers. Of course, you can also use it as a sauce for pasta or rice. It comes together in just 10 minutes and makes enough to serve 6. Simply combine all the ingredients, which include canned artichoke hearts, toasted pine nuts, basil, Parmesan, water, garlic, and a touch of salt, in a food processor until everything is finely chopped. That's it! And the best part is you can make this pesto ahead of time. Simply refrigerate in an airtight container for up to 2 days.

Ingredients

Canned artichoke hearts, drained

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

Pine nuts

¼ cup(s), toasted

Basil

1¼ cup(s), packed

Grated Parmesan cheese

3 Tbsp, fresh, such as Parmigiano-Reggiano

Water

3 Tbsp

Garlic

1 clove(s), quartered

Table salt

½ tsp

Instructions

  1. Combine all ingredients in food processor and pulse a few times, then process until finely chopped but not smooth. Transfer pesto to jar with tight-fitting lid; spray top with olive oil nonstick spray to prevent browning. Can be refrigerated in airtight container up to 2 days.
  2. Serving size 3 Tablespoons