Alison Lewis

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Artichoke Basil Pesto

August 24, 2014

Artichoke Basil Pesto

My kids requested Artichoke Basil Dip for an appetizer the other night so I decided to take the remaining artichokes and make this Artichoke Basil Pesto.  If you like artichokes, basil and almonds, you’ll love this recipe. It’s great served as a side with fish, chicken, pork or seafood, and it only takes 5 minutes to prepare.

Artichoke Basil Pesto

Prep: 5 minutes
Yield: 3/4 cup
1 (14-ounce) can artichoke hearts, drained
1 garlic clove
1/2 cup fresh basil leaves
1/3 cup shredded Parmesan cheese
1/4 cup toasted almonds
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice, divided
1/3 cup olive oil
1. In a container of a food processor combine artichokes, garlic, basil, Parmesan, almonds, lemon zest and 1 tablespoon lemon juice. Add olive oil while processor is running until mixture is done. Season with salt and pepper to taste


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