Got this recipe out of Cooking magazine. This pesto goes well with cheese ravioli. This recipe uses 1/2 of a 14 oz. can of artichoke hearts. You can add the rest of the artichokes into the pasta if you want extra flavor.

Ingredients

4 serv.

canned artichoke heart1 cup
quartered
large garlic↗2
cloves minced
packed fresh basil↗1⁄2 cup
water↗1⁄4 cup
freshly grated parmesan cheese2 tablespoons
lemon juice↗1 1⁄2 tablespoons
extra virgin olive oil↗1 tablespoon
grated fresh lemon rind↗1 teaspoon
salt↗1⁄8 teaspoon
pepper↗1⁄8 teaspoon
freshly ground

Step-by-step instructions

1
Place all the ingredients in food processor and process until pureed.
2
Toss with you favorite pasta choice (we chose ravioli) about 30-60 seconds or until heated through.

Source: food.com

Original recipe ↗

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