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Artichoke Pesto

A different approach to pesto, but still so garlicky and good.  In addition to crostini, this is great on grilled chicken and fish, or mixed in with some hot pasta.  The lemon zest gives it a fresh, springy flavor.


You will need:

1 can of artichoke hearts in water, drained well

2 garlic cloves

1 lemon ( zest the rind and save the juice)

Half cup fresh parsley

Half cup fresh basil

1 cup pecans

2/3 cup olive oil

2/3 cup grated Parmesan cheese

1/2 tsp black pepper


In a food processor, add drained artichoke hearts, garlic cloves, lemon zest and juice, parsley, basil, pecans and olive oil.   Pulse until thoroughly blended. Add cheese and pepper,  pulse a few more times.




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