This yummy lemon artichoke pesto is super simple and very yummy - perfect for a light pasta dish or served on toasted rounds of bread for a great appetizer.
Ingredients
1 can artichoke hearts in water (approx. 14 ounces), drained
¼ to ⅓ cup olive oil
3 cloves garlic, peeled
¼ cup fresh flat leaf Italian Parsley, chopped
¼ cup Parmesan cheese
1 tablespoon lemon juice
1 teaspoon freshly grated lemon rind
Salt and pepper to taste
Instructions
Put all of the ingredients in a food processor, starting out with ¼ cup olive oil, and pulse until smooth.
If you would like the mixture a little less thick, add additional olive oil one tablespoon at a time and mix in well.
Serve at room temperature.
If you are not serving right away, store in airtight container in the refrigerator. Remove mixture from the refrigerator about ½ hour before serving.
Enjoy!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-lemon-artichoke-pesto/