Lemon Artichoke Pesto
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Lemon Artichoke Pesto
Lemon Artichoke Pesto
1 (7.5- oz.) jar Reese Marinated Artichoke Hearts, drained
1/4 cup shredded Parmesan cheese
3 tbsp. olive oil
2 tbsp. pine nuts, toasted
1 tbsp. lemon juice
1/2 tsp. grated lemon zest
1 large garlic clove
5 large basil leaves

Prep: 10 minutes, Serves: 6 to 8

1. Combine all ingredients except basil in a blender or food processor. Process until finely chopped.

2. Add basil; pulse until basil is chopped. Serve with crackers or baguette slices.