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Creamy Artichoke Pesto

Yields1 Serving

Homemade pesto is a necessity due to potential nut allergies. Frozen artichoke hearts are easiest here, as preparing fresh artichoke hearts is time consuming. If you decide to use artichokes packed in oil, as well pickled juice. Wash them well then pat dry. Makes 1 1/2 Cups

 4 garlic cloves, peeled
 1 tsp sea salt
 ¼ cup finely chopped fresh parsley (any type)
 1 cup artichoke hearts
 ½ cup Lemon fused olive oil
 ¼ cup lemon juice (about 2 lemons)
 ⅔ cup grated Parmesan cheese
 Pinch chili flakes
For more herbaceous version, the Milanese Gremolata is a delicious substitute for the olive oil here.
1

Put the garlic in the bowl of a food processor and roughly chop. Add the salt and parsley, pulse to combine, and then add the artichoke hearts. With the machine running, drizzle in the olive oil and lemon juice . Add the cheese and chili flakes and pulse until fully combined.
This will keep in an airtight container in the fridge for 1 week.

Nutrition Facts

Servings 1