Artichoke Pesto

Artichokes have a subtle, earthy flavor, so I'd recommend keeping the dish relatively simple so the artichoke really comes through. Personally, I enjoy it best served as a spread along side slices of cucumber, carrots and crostini. But you could also keep it in the fridge or freezer and toss over tortellini for a quick homemade meal.

Artichoke Pesto

Ingredients

· 12oz jarred artichoke hearts, drained

· ½ cup parmesan, grated

· 3oz basil, stems removed

· Zest of 2 lemons

· 2 tsp lemon juice

· 1 garlic clove, crushed

· ½ tsp salt

· ¼ tsp black pepper

· ½ cup olive oil

Combine all ingredients for the pesto, but the oil, in the bowl of a food processer. Once the artichokes, basil and garlic is finely minced, begin to stream in the olive oil. Blend until the pesto is a relatively smooth paste. If making days in advance, spoon the pesto into an airtight container and drizzle a bit of olive oil over the surface of the pesto. Seal and store for up to a week in a fridge or 2-3 months in the freezer.

Toss over rotini or tortellini. Or serve as a spread over garlic crostini.

Makes 2 cups

Gluten Free Friendly!