Ingredients
Units
Scale
- 12 oz jar of marinated artichoke hearts, drained (don’t throw away the marinade, it’s great on salads, etc)
- 3 cloves of garlic, sliced
- a handful of parsley leaves (about 1 cup, loosely filled)
- juice & zest of 1 large lemon (use 2 lemons if smaller)
- 1 cup finely grated hard Italian cheese (I use Parmigiano Reggiano)
- 1/2 cup sliced almonds or pine nuts, toasted (pistachios or pumpkin seeds will work too)
- salt and pepper, to taste
- 1/2 tsp red crushed pepper (optional)
- at least 3/4 cup extra virgin olive oil (I used Monini Tuscan IGP)
Instructions
- To the base of a food processor, add the artichoke hearts, parsley leaves, garlic, the zest & juice of one lemon, nuts, cheese & chili flakes if using.
- Start the food processor. Drizzle in the olive oil while the machine is running. It will take at least 3/4 cup – 1 cup of olive oil to get a nice smooth pesto
- Taste and add salt, pepper, and more lemon juice if necessary.
- Store in a clean jar and refrigerate until needed. You can also freeze the pesto, by storing it in an airtight plastic container.
- Prep Time: 10 minutes
- Cook Time: 0 hours
- Category: Condiment
- Cuisine: Italian
