Artichoke Walnut Pesto

This is perfect on pasta as a main or crackers as an appetizer.

  • 14 oz jarred artichoke hearts in oil – DO NOT DRAIN
  • 1 c packed parsley
  • 3/4 c walnuts, toasted
  • 3 cloves garlic
  • 2 tbsp lemon juice
  • Salt and pepper
  • 1/4 c water

Dump artichokes and oil into a food processor, add remaining ingredients and pulse until almost smooth.

Toss with pasta or serve on crackers.

Serves 6 – 8.

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