ARTICHOKE PESTO

By Clarabell

2T = 1 point

Ingredients

• 1 1/4 c caned artichoke hearts, without oil, drained and rinsed (about 5)
• 1 garlic clove, quartered
• 1 1/4 c packed basil
• 1/4 c pine nuts, toasted
• 3 T fresh, grated Parmesan cheese, such as Parmigiano-Reggiano
• 3 T water
• 1/2 t salt
• Toast the pine nuts in a dry skillet over medium-low heat until lightly browned, stirring occasionally, to release their aromatic oils.

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.