Artichoke & Lemon Pesto

The strong flavor of this pesto really sets it apart from the conventional recipes.  Use it on simple toasted bread for an appetizer (like I did), or put it with your favorite pasta.

Yield: 2 cups pesto


  • 1 can (14 oz.) artichoke hearts, drained
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shelled, unsalted pistachios
  • 1/4 cup packed fresh parsley leaves
  • 5 cloves garlic
  • Zest & juice of 1 lemon
  • 1/4 tsp salt
  • 1/3 cup olive oil


  1. Place the artichoke hearts, Parmesan, pistachios, parsley, garlic, lemon zest & juice, and salt in a blender.  Process into a paste.
  2. While blending, gradually add the olive oil until well combined.
  3. Transfer to an airtight container.  Refrigerate until ready to use.
Adapted from eHow.