How to make it

  • Place artichokes, liquid, garlic, lemon juice, parsley, half the cheese and pine nuts the blender, pulse for a few seconds.
  • The mixture should be pretty thick, so we need to thin it out using the oil, pour slowly while the processor is going, until a decent consistency is achieved.
  • Now season to your taste using the remainder of the cheese and some salt and pepper.
  • After adding more cheese you're probably going to need to add a little more oil. If the rosemary is too much, switch to a good tasting olive oil.

Reviews & Comments 2

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  • sas 9 years ago
    SOOOOOOOOO much better than pesto with basil. I used regular evoo. This is great. Thanks-Sas
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  • ckaufman 9 years ago
    Artichoke Pesto- I've died and gone to heaven.
    Will definetly be making this very,very soon!
    Thanks for accepting my invite to be a cooking buddy. Ciao- Carla
    Was this review helpful? Yes Flag

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