Fall is here, which means one thing: not as spectacular photos of late dinners anymore – well at least till spring An artichoke pesto is tart and tangy, makes a wonderful spread for crusty bread, or tossed with hot pasta. If you are doing vegetarian, toss in a little bit of Parmesan cheese.
Artichoke and Lemon Pesto
- 1 can artichoke hearts, drained
- ½ cup olive oil
- 6 cloves garlic, peeled
- ¼ cup Italian parsley leaves, packed
- 1 lemon juiced and zested
- Fine sea salt and ground black pepper to taste
Add artichokes through lemon zest to a food processor. Pulse until finely chopped. Add slat and pepper to taste.
For best taste, make in advance and let flavors meld.
1 batch of sauce is enough for about 12 ounces of pasta, gluten-free or regular.