Artichoke Pesto

By TheCulinaryChase

Pesto is perfect as a base for pizza, as a dip, mixed with mashed potato, in a pasta salad, thinned out with olive oil to make a dressing, in any scrumptious soup, or even just spread onto a crostini. Artichoke Pesto combines the bold flavors of rocket lettuce or arugula with the rich flavors of artichokes, olive oil, parmesan cheese, and fresh lemon juice.

Ingredients

• 2 to 3 cloves of garlic
• large handful of arugula
• 6 or more marinated artichoke hearts
• fresh lemon juice, to taste
• 1 cup grated Parmesan cheese or pecorino
• 1/2 cup pine nuts
• 1/4 to 1/2 cup extra-virgin olive oil

Preparation

Step 1

Place garlic, arugula, artichoke hearts, and pine nuts in a food processor and pulse until combined. While motor is running, slowly pour in olive oil, pour in 1/4 cup first and go from there. Scrape sides and squeeze a bit of lemon juice and pulse to combine. Add Parmesan in increments, stir to combine, and adjust the ingredients as you see fit.

Any leftover pesto, spoon into a jar and cover the top with olive oil. This will keep for up to one week. Enjoy!