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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.
Details
Preparation time 10mins
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.
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