Artichoke Pesto Spread
This vibrant Artichoke Pesto is a quick, healthy dip made with canned artichoke hearts, fresh basil, parmesan, and olive oil. It’s perfect for spring entertaining, meal prep, or as a flavorful sauce for pasta, roasted vegetables, and grilled chicken. Naturally vegetarian, gluten-free, and grain-free, this easy pesto recipe comes together in minutes with a food processor and is packed with fresh, zesty Mediterranean flavor.
Ingredients
- 2 tablespoons lemon juice about 1 lemon
- 1/4 cup extra virgin olive oil
- 14 oz can of artichoke hearts preferably Native Forest brand
- 1 cup basil leaves about .5 oz
- 1 teaspoon garlic, grated
- 1 tablespoon roasted pine nuts
- 1/2 cup pecorino or parmesan grated
- sea salt to taste
Instructions
- Place the lemon juice, olive oil, artichoke hearts, basil, grated garlic, roasted pine nuts, pecorino cheese, salt and pepper in a food processor.
- Pulse until the pesto is combined, but still slightly chunky.
- Transfer to an airtight container and refrigerate for up to 4 days.