Artichoke Lemon Pesto


  • 1 can quartered artichoke hearts
  • 1/2 cup olive oil
  • 6 cloves garlic, peeled
  • 1/4 cup fresh flat leaf Italian Parsley, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon freshly grated lemon rind
  • Salt and pepper to taste
Put all of the ingredients in a food processor and pulse until smooth. Store in airtight container in refrigerator.

Note: Artichoke lemon pesto is great for a dip, or a spread, or mix with pasta (mixed hot cooked pasta with some pesto, sprinkle with grated parmesan cheese)