Artichoke Pesto
- Total Time
- 0:10
- Prep
- 0:10
- Cook
- 0:00
- 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.
-
canned artichoke hearts without oil1 ¼ cup(s), drained and rinsed (about 5)
-
garlic clove(s)1 clove(s), medium, quartered
-
basil1 ¼ cup(s), packed
-
pine nuts¼ cup(s), toasted*
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grated Parmesan cheese3 Tbsp, fresh, such as Parmigiano-Reggiano
-
water3 Tbsp
-
table salt½ tsp
- 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. Yields about 2 tablespoons per serving.