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2

Artichoke Pesto

Total Time
10 min
Prep
10 min
Cook
0 min
Serves
6
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)

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 clove(s)

1 medium 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

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