I love this simple pesto because it is a great change from basil-based pesto. It comes together in no time at all and lasts for a few days in the fridge.
I've used it for everything from a dip for vegetables and a spread for sandwiches to a sauce of fresh pasta. The bright lemony flavors are very versatile and pair well with many summer vegetables. Best of all, I often give this to my daughter and she gobbles it down, none the wiser that it is made from artichokes – a vegetable I am still trying to get her to come around to!
- 1 14 ounce can artichoke hearts, drained
- ½ cup freshly grated Parmesan cheese
- ½ cup pine nuts
- Zest and juice of 1 medium lemon
- 2 garlic cloves, peeled
- ½ cup good quality olive oil
- Pinch Kosher salt
Add the artichoke hearts, pine nuts, lemon juice, zest, garlic and salt to a food processor fitted with a blade. Pulse about 10-12 times until the ingredients come together, but are not completely smooth
Pour the olive oil into the paste in a steady stream while pulsing until it comes together into a thick paste.
Store in the fridge until ready to use.