Artichoke Pesto

Check out the video where Michelle demonstrates how tyo make this recipe: Artichoke Pesto

Ingredients:

• 8 oz artichoke hearts – fresh or frozen, but not marinated in oil
• 3-4 cloves fresh garlic, peeled and choppped
• ½ cup fresh Italian parsley leaves
• ½ cup fresh basil leaves
• 2 T. fresh thyme leaves
• Juice of one lemon, or to taste
• sea salt
• freshly ground black pepper
• ½ cup toasted walnuts
• ½ cup Parmesan cheese
• Olive oil – as needed (about ¼ cup)

Instructions:

1. In a food processor, chop the artichoke hearts and garlic together using about 6 pulses.
2. Add the fresh herbs, lemon juice, salt, and pepper. Pulse until herbs are chopped and mixed into artichokes.
3. . Add walnuts and Parmesan cheese, and two tablespoons of olive oil and pulse until mixed.
4. Add additional olive oil until desired pesto consistency is reached – more for a sauce consistency, less for a thicker end result.
5. Taste for seasoning.

Yield: Makes about 2 cups 2-4 people

Recipe courtesy Michele Knaus, EatLikeAChef. See Michele Make Artichoke Pesto

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• Artichoke Pesto
• Prepping Artichokes