Ingredients
12 oz jar of marinated artichoke hearts, drained (don’t throw away the marinade, it’s great on salads, etc)
3 cloves of garlic, sliced
a handful of parsley leaves (about 1 cup, loosely filled)
juice & zest of 1 large lemon (use 2 lemons if smaller)
1 cup finely grated hard Italian cheese (I use Parmigiano Reggiano)
1/2 cup sliced almonds or pine nuts, toasted (pistachios or pumpkin seeds will work too)
salt and pepper, to taste
1/2 tsp red crushed pepper (optional)
at least 3/4 cup Buona Cucina Extra Virgin Olive Oil or try Milanese Gremolata or Garlic Oil
Directions
To the base of a food processor, add the artichoke hearts, parsley leaves, garlic, the zest & juice of one lemon, nuts, cheese & chili flakes if using.
Start the food processor. Drizzle in the olive oil while the machine is running. It will take at least 3/4 cup – 1 cup of olive oil to get a nice smooth pesto
Taste and add salt, pepper, and more lemon juice if necessary.
Store in a clean jar and refrigerate until needed. You can also freeze the pesto, by storing it in an airtight plastic container.