Nut-Free Artichoke Pesto
Author: Apples to Zoodles
- 1 10oz jar of artichoke hearts, not soaked in oil, drained
- basil (about 2 cups packed, or more to taste) - Instead of, or in addition to, the basil you can try kale, arugula, asparagus, or dandelion root.
- 1-3 cloves of garlic, optional
- ¼ to ⅓ cup extra-virgin olive oil
- 1 small lemon, juiced
- pepper, to taste
- Mix all ingredients in a food processor until smooth.
- Store in a sealed container in the fridge for up to 14 days.
Recipe by Apples to Zoodles at https://applestozoodles.com/artichoke-pesto/
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