Artichoke Pesto

🧂 Ingredients

• 9 oz marinated artichoke hearts

  250 grams, drained, like these [https://amzn.to/4dsuIeK], canned can also be used
• ⅓ cup pine nuts

  toasted, 1.4 oz or 40 grams (1 minute)
• 2 cloves garlic

  or 1 large
• ½ cup grated Parmesan cheese

  1.3 oz or 37 grams
• Juice of ½ lemon
• 1 teaspoon Dijon mustard
• ⅓ cup olive oil
• Salt and pepper to taste

  about ½ teaspoon

Instructions

• 1 Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts
  until golden brown and fragrant. Keep an eye on them as they can burn quickly.
  Once toasted, set aside to cool.
• 2 Prepare the Pesto: In a food processor, combine the drained artichoke hearts,
  toasted pine nuts, garlic, Parmesan cheese, lemon juice, Dijon mustard and olive
  oil. Pulse until the mixture is finely chopped. You may need to stop and scrape
  down the sides of the bowl a few times.
• 3 Season: Taste the pesto and season with salt and pepper to your liking. Give it
  one last pulse to mix everything together.
• 4 Serve: Your artichoke pesto is ready to use! Toss it with pasta, spread it on a
  sandwich, or use it as a dip.

Nutrition Info