Use this pesto as a dip, mixed with hummus or as a bruschetta topping.
It also makes a flavorful topping for fish or chicken, in salads, pasta, sandwiches and more!
INGREDIENTS
- 2 cans (14 oz each) of artichoke hearts, drained
- 1 small bunch of flat leaf parsley, about 1 ½ cups
- 4-6 cloves of garlic
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 cup olive oil
- Salt and pepper
INSTRUCTIONS
- Place all the ingredients in a food processor, except for the olive oil.
- While the processor is on high speed, add the olive oil in a steady stream.
- Taste for seasoning and adjust ingredients as desired.
- Store in airtight container in refrigerator, or freeze. Makes 2 cups