Artichoke Pesto Recipe

Ingredients for Artichoke Pesto

• Dry Penne Pasta
• Artichoke Hearts
• Fresh Parsley Leaves
• 1/2 cup walnuts
• Lemon, Juice And Zest Of
• Garlic Clove
• Kosher Salt
• Fresh Ground Black Pepper
• Parmesan Cheese
• Extra Virgin Olive Oil

How to Make Artichoke Pesto

1. Preheat oven to 350°F (175°C).
2. In a food processor, combine 1 (14-ounce) can artichoke hearts (drained and quartered), 1 cup packed fresh parsley leaves, 1/2 cup walnuts, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 2 cloves garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Pulse until finely chopped, scraping down the sides as needed.
4. With the food processor running, slowly drizzle in 1/2 cup extra-virgin olive oil until a smooth paste forms.
5. Cook 1 pound pasta according to package directions.
6. Drain the pasta, reserving about 1/4 cup pasta water.
7. Add the cooked pasta to the artichoke pesto and toss to combine. Add a little pasta water if needed to loosen the sauce.
8. Stir in 1/2 cup grated Parmesan cheese.
9. Serve immediately, garnished with extra Parmesan cheese and fresh parsley (optional).