Artichoke Pesto

By KeyIngredient

Ingredients

• 1 1/4 cup(s) canned artichoke hearts without oil,
• drained and rinsed (about 5)
• 1 clove(s) (medium) garlic clove(s), quartered
• 1 1/4 cup(s) basil, packed
• 1/4 cup(s) pine nuts, toasted*
• 3 Tbsp grated Parmesan cheese, fresh
• 3 Tbsp water
• 1/2 tsp table salt

Details

Servings 1
Adapted from weightwatchers.com

Preparation

Step 1

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.

*Toast the pine nuts in a dry skillet over medium-low heat until lightly browned, stirring occasionally, to release their aromatic oils.