April 20, 2012

Lemon & Cilantro Artichoke Pesto

This may not photograph the best but it is a great addition to salads, lunchmeat wraps or makes a great "dip" for veggies.  

It's all done in the food processor:

1 can of whole artichoke hearts, drained (14oz) 
1/2 cup olive oil
1/3 cup parmesan cheese
2 Tbs fresh cilantro (just pinch a little off...a little goes a long way)
2 Tbs. lemon juice
1 Tbs. minced garlic
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. red pepper flakes

 Pulse it just a bit...I like mine still a little chunky.

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