Pesto is perfect as a base for pizza, as a dip, mix in with mashed potato, in a pasta salad, thinned out with olive oil to make a dressing, in soup or spread on a crostini. Making pesto is a personal thing. Some prefer a garlicky-cheesy taste while others enjoy the flavor of basil to shine. This recipe does not use basil so adjust according to your palate.
Ingredients
2 – 3 cloves of garlic
large handful rocket (arugula)
6 or more marinated artichoke hearts
fresh lemon juice, to taste
1 cup grated Parmesan cheese or pecorino
½ cup pine nuts
¼ to ½ cup extra-virgin olive oil
Instructions
Place garlic, rocket, artichoke hearts and pine nuts in a food processor and pulse until combined. While motor is running, slowly pour in olive oil (pour in ¼ cup first and go from there). Scrape sides and squeeze a bit of lemon juice and pulse to combine. Add Parmesan in increments, stir to combine, and adjust the ingredients as you see fit.
Recipe by The Culinary Chase at https://theculinarychase.com/2016/04/artichoke-pesto/