Artichoke Pesto

Name: Artichoke Pesto
Ingredients: 4 cups dry penne pasta, cook to al dente; 1 (6 ounce) jar artichoke hearts, drained; 12 cup fresh parsley leaves, packed down; 14 cup chopped toasted walnuts or 14 cup pine nuts; 1 lemon, juice and zest of; 1 garlic clove; 12 teaspoon kosher salt; 12 teaspoon fresh ground black pepper; 12 cup grated parmesan cheese; 12 cup extra virgin olive oil

10 ingredients

5 steps

Ingredients

4 cups dry penne pasta, cook to al dente
1 (6 ounce) jar artichoke hearts, drained
12 cup fresh parsley leaves, packed down
14 cup chopped toasted walnuts or 14 cup pine nuts
1 lemon, juice and zest of
1 garlic clove
12 teaspoon kosher salt
12 teaspoon fresh ground black pepper
12 cup grated parmesan cheese
12 cup extra virgin olive oil

Directions

1

In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
2

Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
3

Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil.
4

Toss the mix with pasta.
5

Fold in parmesan.