artichoke pesto

I love anything that has to do with artichokes.
I grew up eating them whole with butter.
Yum.

But I found this recipe that uses canned artichokes.
Much easier.
And still just as tasty!

I just can't figure out how to include butter in this recipe...

Artichoke Pesto

Serves 7-8.

Adapted from GDL.
1 can of artichokes (or 8 ounces of frozen, thawed artichokes)
1/2 cup walnuts
1 lemon, zested and juiced
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
2/3 cup Parmesan cheese

Drain and rinse your artichokes.  Set aside.

Toast the walnuts over medium-heat until toasty and fragrant.  Set aside to cool.

Throw the artichokes into a food processor.  (Or blender...)

Add cooled walnuts.

Garlic...

Lemon, zest and juice....

Salt and pepper....

Pulse a couple times to chop everything up.

Add the olive oil while the machine is running.

Nice and smooth!

Add Parmesan and spread over toasted baguettes!  Enjoy!